Thai · Dinner
Basil Pork Stir-Fry
Ground pork stir-fried with garlic, Thai chilies, and holy basil in a fish sauce and soy glaze, finished with a fried egg and jasmine rice. Sharp, savoury-hot flavours from Thai chili and lime hit fast in a hot wok, echoing the street-food dish pad kra pao moo.
$5
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
612Calories
38.4gProtein
34.8gFat
37.1gCarbs
6.4gSugar
2.1gFiber
1780mgSodium
333mgChol
10.9gSat Fat
680mgPotassium
85mgCalcium
4.1mgIron
1.3mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Mince the garlic and slice the Thai chilies on a cutting board. Pick the holy basil leaves from their stems and set everything within reach of the wok.
2
Heat a small skillet with a thin film of oil over medium-high heat. Crack in the egg and fry 2 to 3 minutes until the white is set and crisp-edged but the yolk stays runny.
3
Heat the vegetable oil in a wok over high heat and add the minced garlic and sliced chilies. Stir-fry 30 seconds until the garlic turns golden and the chili smell sharpens.
4
Add the ground pork to the wok, breaking it up with a spatula. Cook over high heat 3 to 4 minutes, searing until no pink remains and the edges look lightly browned.
5
Pour the fish sauce, soy sauce, oyster sauce, and sugar into the wok. Toss the pork through the sauce over high heat for 1 minute until it darkens and coats glossily.
6
Add the holy basil leaves to the wok and fold them through the hot pork for 20 to 30 seconds until they wilt and turn darker green.
7
Plate
Spoon the jasmine rice onto a plate, pile the basil pork alongside, top with the fried egg, and set the lime wedge on the rim.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground pork
- 6 cloves6 cloves garlic
- 88 Thai chilies
- 2 cup50g holy basil leaves, loosely packed
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp oyster sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 22 eggs
- 1 1/2 cup240g jasmine rice, cooked
- 11 lime, cut into a wedge
