RecipeTin Eats’ spicy Thai chilli and basil pork stir-fry is for those who like it hot
Mince is highly underrated for stir-fries. It’s quick to prepare – no chopping raw meat – and offers plenty of surface area to soak up your favourite sauce.
Today, we’re making a pork mince version of the Thai takeaway favourite pad krapao gai (Thai basil chicken). The bold sweet-and-savoury sauce has a good kick of chilli, along with fragrant Thai basil. I like to serve the stir-fry with steamed jasmine rice, and some cucumber and tomato wedges on the side. No dressing is necessary – the freshness is a welcome contrast.
SOS checklist
- Fewer than 12 ingredients (excluding oil, salt, pepper and water) ✔
- Less than $20 for 4 servings ✔
- Less than 30 minutes ✔
Ingredients
Stir-fry sauce
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
2 tsp white sugar
Stir-fry
2 tbsp vegetable oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
500g pork mince (see note)
4 bird’s eye chillies (including seeds), finely chopped, plus extra to serve (see note)
2 cups Thai basil leaves, loosely packed, plus extra to serve (see note)
steamed jasmine rice, to serve
Method
Step 1
Mix the sauce ingredients together in a small bowl and set aside.
Step 2
Heat the oil in a large non-stick pan over high heat. Cook the onion for 1 minute, then add the garlic and cook for a further 2 minutes or until the onion is soft and translucent.
Step 3
Add the pork mince and cook, breaking it up as you go, until the pork is no longer pink.
Step 4
Add the sauce, and cook until nicely caramelised, about 3 minutes. Stir in the chilli and toss for 30 seconds. Just before serving, stir in the Thai basil.
Step 5
Serve immediately over rice, garnished with a few extra Thai basil leaves and slices of fresh chilli, if you dare!
Notes
- This dish is quite spicy – as it should be. To reduce the spiciness, use less fresh chilli and remove the seeds before chopping.
- You can substitute chicken or turkey mince for the pork, if you prefer.
- Thai basil has small, narrow leaves, purple stems, and pink-purple flowers. The flavour is reminiscent of anise or licorice. If you don’t have or can’t find it, at a pinch you can substitute Italian basil.
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