Pork Basil And Chilli Stir Fry Thai Style Recipes

PORK, BASIL AND CHILLI STIR FRY - THAI STYLE

Pork, Basil and Chilli Stir Fry - Thai Style image

My best friend, Deb, bought me a class at a Thai cooking school for my birthday. This was my favourite recipe. The most important thing I learned was, when it comes to Thai cooking, don't use substitutes - you only get the real flavour if you take the trouble to buy the right ingredients. This should be cooked in a wok, but a frypan will do if you don't have one. Don't be worried by the chillies, this dish is mild - as long as you remove the seeds from the chillies.

Provided by Kookaburra

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

500 g pork fillets, chopped into small, bite-sized pieces
2 tablespoons garlic, finely chopped
4 shallots, finely sliced (use golden or red shallots)
2 large red chilies, deseeded then finely chopped
2 large green chilies, deseeded then finely chopped
2 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoon palm sugar
1 cup basil leaves, torn (use Thai basil if available, but sweet basil will be fine)
vegetable oil
white pepper

Steps:

Prepare all ingredients in advance.
Place wok or pan over a moderate heat and add 2 tablespoons oil.
Add garlic and stir fry gently until it is just starting to colour lightly.
Add the sliced shallots and stir fry for a few minutes until they are transparent.
Remove garlic and shallots to another dish and set aside until needed.
Add a little more oil to the pan and increase heat.
Stir fry pork, in batches, until it is coloured (it doesn't have to be cooked through).
When the last batch of pork is cooked, add the shallots and garlic and the remaining pork to the pan.
Add the chillies and stir fry for a minute or two.
Now add the oyster sauce, fish sauce and palm sugar.
Stir fry for about 5 minutes or so until pork is cooked and the sauce is slightly caramelised.
Add basil and stir fry until wilted.
Before serving, sprinkle lightly with white pepper.
Serve with steamed jasmine rice.

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