Thai Basil Pork Stir-Fry

Serves 1
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Directions

  1. 1Combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar in a bowl to make the seasoning sauce.
  2. 2Combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar in a bowl to make the seasoning sauce.
  3. 3Combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar in a bowl to make the seasoning sauce.
  4. 4Heat neutral oil in a wok over medium to high heat.
  5. 5Heat neutral oil in a wok over medium to high heat.
  6. 6Heat neutral oil in a wok over medium to high heat.
  7. 7Add minced garlic, finely chopped red onion, and sliced Thai chilies to the wok and stir-fry for 2 minutes until fragrant.
  8. 8Add minced garlic, finely chopped red onion, and sliced Thai chilies to the wok and stir-fry for 2 minutes until fragrant.
  9. 9Add minced garlic, finely chopped red onion, and sliced Thai chilies to the wok and stir-fry for 2 minutes until fragrant.
  10. 10Increase the heat and add minced pork to the wok, breaking it up with a spatula or wooden spoon.
  11. 11Increase the heat and add minced pork to the wok, breaking it up with a spatula or wooden spoon.
  12. 12Increase the heat and add minced pork to the wok, breaking it up with a spatula or wooden spoon.
  13. 13Cook the pork until it starts to brown, about 3-5 minutes.
  14. 14Cook the pork until it starts to brown, about 3-5 minutes.
  15. 15Cook the pork until it starts to brown, about 3-5 minutes.
  16. 16Add the seasoning sauce and chicken stock to the pork.
  17. 17Add the seasoning sauce and chicken stock to the pork.
  18. 18Add the seasoning sauce and chicken stock to the pork.
  19. 19Cook and stir until the sauce has thickened, about 2 minutes.
  20. 20Cook and stir until the sauce has thickened, about 2 minutes.
  21. 21Cook and stir until the sauce has thickened, about 2 minutes.
  22. 22Toss in the Thai basil leaves.
  23. 23Toss in the Thai basil leaves.
  24. 24Toss in the Thai basil leaves.
  25. 25Add extra chili if you like it spicier.
  26. 26Add extra chili if you like it spicier.
  27. 27Add extra chili if you like it spicier.
  28. 28Fry an egg in a separate pan.
  29. 29Fry an egg in a separate pan.
  30. 30Fry an egg in a separate pan.
  31. 31Serve the stir-fry with steamed jasmine rice.
  32. 32Serve the stir-fry with steamed jasmine rice.
  33. 33Serve the stir-fry with steamed jasmine rice.
  34. 34Top with the fried egg and a fresh Thai basil sprig.
  35. 35Top with the fried egg and a fresh Thai basil sprig.
  36. 36Top with the fried egg and a fresh Thai basil sprig.

Ingredients

  • 1 tablespoon Light soy sauce
  • 1 tablespoon Light soy sauce
  • 1 tablespoon Light soy sauce
  • 2 teaspoons Dark soy sauce
  • 2 teaspoons Dark soy sauce
  • 2 teaspoons Dark soy sauce
  • 1 tablespoon Oyster sauce
  • 1 tablespoon Oyster sauce
  • 1 tablespoon Oyster sauce
  • 1 tablespoon Fish sauce
  • 1 tablespoon Fish sauce
  • 1 tablespoon Fish sauce
  • 1.5 teaspoons Caster sugar
  • 1.5 teaspoons Caster sugar
  • 1.5 teaspoons Caster sugar
  • Neutral oil
  • Neutral oil
  • Neutral oil
  • 6 cloves Garlic, minced
  • 6 cloves Garlic, minced
  • 6 cloves Garlic, minced
  • 0.5 Red onion, finely chopped
  • 0.5 Red onion, finely chopped
  • 0.5 Red onion, finely chopped
  • 3 Thai chilies, sliced
  • 3 Thai chilies, sliced
  • 3 Thai chilies, sliced
  • 450 g Minced pork
  • 450 g Minced pork
  • 450 g Minced pork
  • 0.25 cup Chicken stock
  • 0.25 cup Chicken stock
  • 0.25 cup Chicken stock
  • 1 cup Thai basil leaves, packed
  • 1 cup Thai basil leaves, packed
  • 1 cup Thai basil leaves, packed
  • Fried eggs
  • Fried eggs
  • Fried eggs
  • Steamed rice
  • Steamed rice
  • Steamed rice
  • Extra chili
  • Extra chili
  • Extra chili

Equipment

WokSpatulaBowlSpoonPanPlate

Tips

  • Serve with steamed jasmine rice, a gooey fried egg, and fresh Thai basil.