My family rated this the best dish I have ever made, they are probably quite biased, but it really was to die for. Every time we go to our local Thai restaurant my boyfriend orders the chilli, basil pork stir fry and he begged me to make it at home. I used pork in the recipe, but you can replace the pork with chicken, tofu or beef. Preparation is the most important element for the dish as the actual cooking takes no time at all.
500g pork fillet, cut into thin strips (replace with chicken breasts or rib eye steak)
7 garlic cloves, crushed
5cm thumb of ginger, grated
5 spring onions, chopped
1 red pepper, cut into fingers
1/2 packet of green beans, roughly chopped
1 red onion, sliced
2 red chilies, chopped
Handful of fresh basil, torn
1 cup jasmine rice, rinsed
For the sauce:
1 tablespoon fish sauce
2 tablespoons soy sauce
3-4 tablespoons oyster sauce
180 ml chicken stock
1 tablespoon corn starch
1 heaped teaspoon palm sugar or Demerara sugar
1 large wok
1 small pot with sealable lid
1 glass bowl
1 plastic chopping board
Preparation 30 minutes
Cooking time 15 minutes
Boil the kettle and rinse the rice.
Place the small pot on high heat, add the rice and 1 and a half cups of stock, and cover. Once the rice starts boiling, turn down the heat and simmer for 15 minutes. Do not lift the lid while the rice is cooking.
On the plastic chopping board thinly slice the pork and marinade with olive oil and set aside.
Prepare all the veggies; make use of as many small bowls as possible so you can throw them in the wok when needed. Once you have crushed the garlic and grated the ginger, add a little bit to the marinating pork (not all of it).
Once the rice has finished simmering, turn off the heat and steam for another 15 minutes- do not lift the lid.
To make the sauce:
Add boiling stock into a glass jug with the fish sauce, corn starch, soy sauce, oyster sauce and sugar, stir and set aside.
Place the wok on high heat and warm the olive oil. If your wok isn’t big enough you will have to cook the meat in batches so it doesn’t boil. I had to cook mine in three batches. Fry the pork for 3-5 minutes for each batch, or until it turns colour- do not fully cook. Put the half-cooked pork back into the glass bowl.
Add a tablespoon of olive oil into the wok and fry the garlic, ginger, chili and spring onions for 2 minutes. Then add the beans, red onion and red pepper and fry for a further 2 minutes. Place the pork back into the wok and toss for 1 minute.
Add the sauce and boil for 2 minutes. Check the pork to see if it is fully cooked- it should not be pink at all. Once the sauce turns glossy add the basil.
Fluff the rice and serve immediately.