Thai · Dinner
Basil Pork Stir-Fry (Low-Calorie)
Ground pork stir-fried with garlic, Thai chilies and Thai basil in a light soy-fish sauce blend, using lean pork and minimal oil to keep calories low while maintaining punchy, savory-spicy flavor. Served over steamed jasmine rice with optional fried egg.
$4
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
387Calories
31.5gProtein
17.9gFat
25.8gCarbs
4.4gSugar
1.6gFiber
1489mgSodium
285mgChol
5.3gSat Fat
650mgPotassium
72mgCalcium
3.2mgIron
1mcgVitamin B12
15mgVitamin C
low-calorie
gluten-free
low-calorie
Instructions
1
Prep
Mince garlic and chilies finely, pat dry Thai basil leaves, and measure fish sauce, soy sauce, oyster sauce and sugar into a small bowl.
2
Heat vegetable oil in a wok over high heat until shimmering, then add garlic and chilies, stirring constantly for 20-30 seconds until fragrant and golden.
3
Add ground pork to the wok, breaking it up with a spatula, and cook over high heat for 4-5 minutes until no pink remains and meat browns.
4
Pour in sauce mixture and water, stirring to coat pork evenly, and cook over medium-high heat for 1-2 minutes until liquid reduces to a light glaze, then fold in Thai basil and remove from heat immediately.
5
In a separate nonstick pan, fry the egg in 1 teaspoon oil over medium heat for 2-3 minutes until white is set and edges crisp, if using.
6
Plate
Spoon pork over jasmine rice and top with fried egg, serving immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g lean ground pork (90/10)
- 4 cloves4 cloves garlic
- 4-6 Thai chilies
- 42 g1 1/2 oz Thai basil leaves
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp light soy sauce
- 2 tsp2 tsp oyster sauce
- 1 tsp1 tsp sugar
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp water
- 1 cup150g cooked jasmine rice
- 22 small eggs (optional, fried in 1 tsp oil)
