Thai Basil Pork (Pad Gkaprow Mu

Name: Thai Basil Pork (Pad Gkaprow Mu
Cuisine: Chinese
Ingredients: 2 tablespoons vegetable oil; 6 cloves garlic (chopped (about 2 tablespoons)); 5 or ½ small Asian shallots or ½ small onion (sliced thin (about 1/3 cup)); 1½ pounds ground pork; 6 red Thai chilies (sliced into rings); 2 tablespoons oyster sauce; 2 tablespoons fish sauce; 1 teaspoon soy sauce; 1 teaspoon brown sugar; 1½ cups fresh holy basil or Thai basil leaves (packed); 1 pinch freshly ground black pepper (optional)

Thai Basil Stir-Fried Pork made with holy basil (bai gaprow) or sweet basil leaves, combined with garlic, red Thai chilies, and fish sauce for a fresh, aromatic, and spicy flavor.

Varies

Easy

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Ingredients

vegetable oil 2 tablespoons

garlic (chopped (about 2 tablespoons)) 6 cloves

Asian shallots or ½ small onion (sliced thin (about 1/3 cup)) 5 or ½ small

ground pork 1½ pounds

red Thai chilies (sliced into rings) 6

oyster sauce 2 tablespoons

fish sauce 2 tablespoons

soy sauce 1 teaspoon

brown sugar 1 teaspoon

fresh holy basil or Thai basil leaves (packed) 1½ cups

freshly ground black pepper (optional) 1 pinch

Instructions

Stir-fry aromatics and pork

Preheat a large wok or skillet over high heat for 1 minute. Add the oil and heat until it thins and starts to shimmer. Reduce heat to low, add the garlic and shallots, and stir-fry until the garlic is light golden and fragrant, 15 to 30 seconds. Increase heat to high, add the pork, and use the edge of the spatula to break up any clumps. Stir-fry until the pork just changes color, 1 to 2 minutes.

Season and stir-fry basil

Reduce heat to medium, add the chilies. Stir in the oyster sauce, fish sauce, soy sauce, and sugar, mixing well to coat the meat evenly. Add the basil, and stir-fry until the basil wilts and the pork is fully cooked, an additional 30 seconds to 1 minute. Transfer to a serving plate, sprinkle with pepper, and serve hot with freshly steamed rice.