Pork & Holy Basil Stir-fry (Pad Kra Pao)
, 15 min, Serves 4
A Thai stir-fry of ground pork with shallots, garlic, and chilies, finished with holy basil and a savory-sweet sauce.
| prepSlice shallots thinly | ||||||
| prepSlice garlic thinly | ||||||
| prepDe-seed chilies if desired and slice thinly | ||||||
| prepPack holy basil leaves | ||||||
| 45 ml vegetable oil | Fry shallots & garlic, medium-high, 3 min | Add chilies, cook 1 min | Raise heat to high, add pork, break up & crisp | Add seasonings, stir-fry 1 min | Deglaze with broth, cook until liquid reduces | Add basil, stir-fry until wilted |
| 2 shallots, thinly sliced | ||||||
| 7 cloves garlic, thinly sliced | ||||||
| 3 Thai bird or Holland chilies, de-seeded if desired and thinly sliced | ||||||
| 450 g ground pork | ||||||
| 1 teaspoon sugar | ||||||
| 1 tablespoon fish sauce | ||||||
| 1 tablespoon light soy sauce | ||||||
| 2 teaspoons dark soy sauce | ||||||
| 2 teaspoons oyster sauce | ||||||
| 80 ml low-sodium chicken broth or water | ||||||
| holy basil leaves (about 1½ cups packed) | ||||||
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