- Heat 2 cups oil in wok until almost smoking and drop in handfuls of leaves so they turn brilliant green and crisp in seconds.
- Lift onto paper towels with a slotted spoon.
- Serve quickly, sprinkled over other dishes just before serving so the leaves don't have time to lose their crispness.
- Or pass a bowl of them around on their own for a new sensation in flavour and texture.
There's just a difference in treatment between sage & basil, because it's so much more fragile and prone to discolouration. You should first blanch the basil in boiling salted water for 5-10 seconds and quickly cool in ice water. Then dry thoroughly before frying in oil or butter.