Thai Stir-Fried Basil and Pork Recipe (Pad Kra Pao Moo) : How to cook?

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Ingredients:

• 200g (7 oz) minced pork
• 2 tablespoons vegetable oil
• 3-4 cloves garlic, minced
• 2-3 bird’s eye chilies, finely chopped (adjust to taste)
• 1 medium onion, thinly sliced
• 1 red bell pepper, sliced (optional)
• 1 cup Thai holy basil leaves (or sweet basil as a substitute)
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1-2 tablespoons water (as needed)
• 1 fried egg (optional, for serving)
• Steamed jasmine rice (for serving)

Instructions:

1. Prepare Ingredients:
   • Mince the garlic and chop the chilies finely.
   • Slice the onion and red bell pepper.
   • Pick the basil leaves off the stems and rinse them.
   • Measure out the soy sauce, fish sauce, oyster sauce, and sugar.
2. Cook Aromatics:
   • Heat 2 tablespoons of vegetable oil in a wok or a large frying pan over medium-high heat.
   • Add the minced garlic and chopped chilies. Stir-fry for about 30 seconds to a minute until fragrant.
3. Add Pork:
   • Add the minced pork to the pan. Stir-fry, breaking up the meat with a spatula, until it’s cooked through and no longer pink (about 4-5 minutes).
4. Add Vegetables:
   • Add the sliced onion and red bell pepper (if using). Stir-fry for another 2-3 minutes until the vegetables are slightly tender but still crisp.
5. Season:
   • Pour in the soy sauce, fish sauce, oyster sauce, and sugar. Stir everything together to combine.
   • Add 1-2 tablespoons of water if the mixture looks too dry.
6. Add Basil:
   • Turn off the heat and add the basil leaves. Stir them into the mixture until they are wilted and well combined with the pork.
7. Serve:
   • Serve the stir-fried basil and pork hot over steamed jasmine rice.
   • Optionally, top each serving with a fried egg.

Tips:

• Adjust the number of chilies based on your spice tolerance.
• Holy basil has a unique flavor that is key to this dish. If you can’t find it, sweet basil is a good substitute but will give a slightly different taste.
• For a more authentic taste, use Thai bird’s eye chilies, but be cautious as they are very spicy.