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Pork & Holy Basil Stir-fry (Pad Kra Pao)
By Sarah · thewoksoflife.com
Serves 4
| prepSlice shallots thinly | ||||||
| prepSlice garlic | ||||||
| prepDe-seed chilies if desired and slice thinly | ||||||
| prepBreak ground pork into small bits | ||||||
| 3 tablespoons / 45 ml vegetable oil | Fry oil, shallots & garlic, 3 min | Add chilies, cook 1 min | Add pork, break up & crisp, high heat | Add seasonings, stir-fry 1 min | Deglaze with broth, cook off liquid | 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 | ||||||
| 1 pound / 450 g ground pork | ||||||
| 1 teaspoon sugar | ||||||
| 1 tablespoon fish sauce | ||||||
| 1 tablespoon thin/light soy sauce | ||||||
| 2 teaspoons dark soy sauce | ||||||
| 2 teaspoons oyster sauce | ||||||
| ⅓ cup / 80 ml low sodium chicken broth or water | ||||||
| holy basil leaves, about 1½ cups packed | ||||||
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