Thai Basil Pork

Thai Basil Pork

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  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Servings: 2 servings
Nutritional Guidelines (per serving)
1092 Calories
45g Fat
94g Carbs
74g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 1092
% Daily Value*
Total Fat 45g 58%
Saturated Fat 9g 45%
Cholesterol 276mg 92%
Sodium 1647mg 72%
Total Carbohydrate 94g 34%
Dietary Fiber 4g 15%
Total Sugars 15g
Protein 74g
Vitamin C 290mg 1,452%
Calcium 125mg 10%
Iron 7mg 37%
Potassium 1493mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful basil pork stir-fry is classic Thai at its tastiest. Usually, this dish is made with ground pork, but nearly any type of pork or chicken can be used. Commonly found from street markets and vendors, this savory dish is easy to make and can turn a weeknight dinner into a feast of wonderful flavors.

For our recipe, we used pork loin cut into thin strips but chicken breast or sliced beef also wonderfully take on the flavors of the sauce. In that regard, you might want to order some Golden Mountain sauce to make this dish, as this particular ingredient, similar to soy sauce but not quite, gives the recipe a particular Thai flair that plain soy sauce wouldn't. Made out of fermented soybeans, this sauce is saltier than soy, but also sweeter as it contains sugar. The sauce is a staple in Thai cuisine but only recently has been discovered in other parts of the world. Some Asian markets might carry it, but your safest bet is an online retailer.

For a wholesome meal, serve with coconut white jasmine rice and a cucumber salad.


For the Stir-fry Sauce:

  • 2 tablespoons oyster sauce

  • 2 to 3 tablespoons Golden Mountain sauce

  • 1 tablespoon fish sauce

  • 1 teaspoon dark soy sauce

  • 1 tablespoon brown sugar

  • 2 tablespoons lime juice (fresh-squeezed)

For the Pork:

  • 3 tablespoons cooking oil

  • 4 to 5 cloves garlic (finely chopped)

  • 1 to 2 red chilies (fresh, finely chopped; or 1/2 to 3/4 teaspoon dried crushed chili)

  • 3/4 to 1 pound pork loin (cut into thin strips; or chicken or beef)

  • 1/4 cup chicken stock

  • 1 large egg

  • 1/4 to 1/2 cup fresh basil (chopped)

  • 4 to 5 green onions (sliced) 

  • Garnish:

    1 red chili (fresh; sliced)

For Serving:

  • 3 cups cooked Thai jasmine rice

Steps to Make It

  1. Gather the ingredients.

  2. Combine all the stir-fry sauce ingredients together in a cup. Stir well to dissolve the sugar. Set near the stove.

  3. Heat a wok or large frying pan over medium-high heat. Add 2 to 3 tablespoons of oil and swirl around. Add the garlic and chili and stir-fry for 30 seconds to 1 minute to release the fragrance.

  4. Add the pork, chicken, or beef and stir-fry until the meat is nearly cooked, or about 5 to 6 minutes.

  5. Add half the chicken stock as you stir-fry to keep ingredients sizzling.

  6. Push ingredients to one side of the wok or pan and crack the egg into the middle.

  7. Stir-fry to scramble the egg and then mix it in with the other ingredients.

  8. Add the stir-fry sauce and stir to incorporate.

  9. Reduce heat to medium-low. Allow your stir-fry to simmer for 2 to 3 minutes, adding a splash of the stock if you think the preparation needs more moisture.

  10. Add the remaining chicken stock plus the basil and green onions. Stir well. Reduce heat to low and taste-test. The dish should be on the salty side and as spicy as you can tolerate. But if too salty for your taste, add another squeeze or two of lime juice. If not salty enough, add more fish sauce or Golden Mountain sauce. Add more fresh or dried chili if desired.

  11. Serve immediately with plenty of rice on the side.

  12. Enjoy!

Basil Seafood

The stir-fry sauce from our pork recipe is actually quite tasty on seafood. Follow the method above as is, but adjust the cooking time depending on the protein you're choosing. Go for very firm white fish or salmon, scallops, or shrimp. Serve with rice and a few extra wedges of lemon on the side.

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