Pork & Holy Basil Stir-fry (Pad Kra Pao)
From thewoksoflife.com
15 min4
A Thai stir-fry of ground pork with holy basil, shallots, and garlic in a savory-sweet sauce, ready in minutes.
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| prepSlice shallots thinly | ||||||
| prepSlice garlic cloves | ||||||
| prepDe-seed chilies if desired and slice thinly | ||||||
| 45 ml vegetable oil | Fry shallots & garlic, medium-high, 3 min | Add chilies, cook 1 min | Crank to high, add pork, break up & crisp | Stir in seasonings, cook 1 min | Deglaze with broth, cook until reduced | Add basil, stir-fry until wilted |
| 2 shallots, thinly sliced | ||||||
| 7 cloves garlic, sliced | ||||||
| 3 Thai bird or Holland chilies, de-seeded if desired and thinly sliced | ||||||
| 450 g ground pork | ||||||
| 1 teaspoon sugar | ||||||
| 15 ml fish sauce | ||||||
| 15 ml thin/light soy sauce | ||||||
| 10 ml dark soy sauce | ||||||
| 10 ml oyster sauce | ||||||
| 80 ml low sodium chicken broth or water | ||||||
| holy basil leaves (about 1 1/2 cups packed) | ||||||
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