|Nutritional Guidelines (per serving)|
If you're a fan of authentic Thai street food, you must try this wonderful Thai basil pork stir-fry. It's classic Thai at its tastiest. Usually, this dish is made with ground pork, but nearly any type of pork or chicken can be used - for our recipe, We used pork loin cut into thin strips. There are two keys to this dish: first, make sure you use enough basil, and second, get yourself this secret Thai ingredient: Golden Mountain Sauce (see more on this sauce below recipe). ENJOY!
- 3/4 lb. to 1 lb. pork, cut into very thin strips (OR chicken or beef)
- 4 to 5 cloves garlic, chopped fine
- 1 to 2 fresh red chilies, chopped fine (OR substitute 1/2 to 3/4 tsp. dried crushed chili)
- 1/4 cup chicken stock
- 1 egg
- 1/4 to 1/2 cup fresh basil (be generous)
- 4 to 5 green onions, sliced
- 2 to 3 tbsp. oil for stir-frying
- Garnish: 1 fresh red chili, sliced
- Stir-fry Sauce:
- 2 tbsp. oyster sauce
- 2 to 3 tbsp. Golden Mountain Sauce
- 1 tbsp. fish sauce
- 1 tsp. dark soy sauce
- 1 tbsp. brown sugar
- 2 tbsp. fresh-squeezed lime juice
Shopping Tip: Golden Mountain Sauce can be difficult to track down in stores, but you can buy it online quite easily.
Combine all stir-fry sauce ingredients together in a cup. Stir well to dissolve the sugar. Set near the stove.
Heat a wok or large frying pan over medium-high heat. Add 2 to 3 tbsp. oil and swirl around, then add the garlic and chili. Stir-fry 30 seconds to 1 minute to release the fragrance, then add the meat.
Stir-fry until the pork is nearly cooked (5 to 6 minutes). Add half the chicken stock as you stir-fry to keep ingredients sizzling. Reserve remaining stock for later.
Push ingredients aside and crack the egg into the middle of your wok/pan. Quickly stir-fry to scramble the egg, then mix it in with the other ingredients.
Add the stir-fry sauce and stir to incorporate.
Reduce heat to medium-low. Allow your stir-fry to simmer 2 to 3 minutes (add a little more of the chicken stock if needed). While the dish is simmering, chop up the basil.
Add remaining chicken stock plus the green onions and the basil. Stir well.
Reduce heat to low and taste-test. Note: this dish should be on the salty side, and as spicy as you can tolerate. If too salty for your taste, add another squeeze or two of lime juice. If not salty enough, add more fish sauce and/or golden mountain sauce. Add more fresh or dried chili (I added fresh for this picture) if desired.
Serve immediately when plenty of Thai jasmine rice. Excellent when paired with a clean & crisp cold lager!