Serves 1
Directions
- 1Combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar in a bowl to make the seasoning sauce.
- 2Heat neutral oil in a wok over medium to high heat.
- 3Add minced garlic, finely chopped red onion, and sliced Thai chilies to the wok and stir-fry for 2 minutes until fragrant.
- 4Increase the heat and add minced pork to the wok, breaking it up with a spatula or wooden spoon.
- 5Cook the pork until it starts to brown, about 3-5 minutes.
- 6Add the seasoning sauce and chicken stock to the pork.
- 7Cook and stir until the sauce has thickened, about 2 minutes.
- 8Toss in the Thai basil leaves.
- 9Add extra chili if you like it spicier.
- 10Fry an egg in a separate pan.
- 11Serve the stir-fry with steamed jasmine rice.
- 12Top with the fried egg and a fresh Thai basil sprig.
Ingredients
- 1 tablespoon Light soy sauce
- 2 teaspoons Dark soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Fish sauce
- 1.5 teaspoons Caster sugar
- Neutral oil
- 6 cloves Garlic, minced
- 0.5 Red onion, finely chopped
- 3 Thai chilies, sliced
- 450 g Minced pork
- 0.25 cup Chicken stock
- 1 cup Thai basil leaves, packed
- Fried eggs
- Steamed rice
- Extra chili
Equipment
WokSpatulaBowlSpoonPanPlate
Tips
- Serve with steamed jasmine rice, a gooey fried egg, and fresh Thai basil.
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