Pork Basil and Chilli Stir Fry Thai Style
Infuse your weeknight dinners with bold, authentic flavors by trying this Pork Basil and Chilli Stir Fry Thai Style—a quick, 20-minute recipe that's bursting with the spicy, savory taste Thailand is famous for. Made with tender ground pork, fiery bird's eye chilies, aromatic garlic, and fresh Thai holy basil leaves, this dish is coated in a perfectly balanced sauce of fish sauce, soy sauce, oyster sauce, and a hint of sugar for sweetness. Stir-fried to perfection in a hot wok, this vibrant dish is best served hot over fluffy steamed jasmine rice, making it an ideal option for a flavorful meal at home. Perfectly combining spice, aroma, and umami, this easy Thai stir fry recipe is a must-try for fans of quick, authentic Asian cuisine.
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Recipe Information
Ingredients
- 500 g Ground pork
- 1 cup Thai holy basil leaves
- 4 pieces Garlic cloves
- 4 pieces Bird's eye chilies
- 2 tbsp Vegetable oil
- 2 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- 2 tbsp Water
- 4 servings Steamed jasmine rice
Instructions
Begin by preparing the garlic and chilies. Peel the garlic cloves and finely mince them. Then, finely chop the bird's eye chilies. For less heat, you can reduce the number of chilies or remove the seeds.
Pick the holy basil leaves off the stems, rinse them under cold water, and pat them dry. Set aside.
In a small bowl, combine the fish sauce, soy sauce, oyster sauce, sugar, and water. Stir well to dissolve the sugar.
Heat a large wok or skillet over medium-high heat. Add the vegetable oil and let it heat up for a few seconds.
Add the minced garlic and chopped chilies to the wok. Stir-fry for 30 seconds to release their aroma, being careful not to burn the garlic.
Add the ground pork to the wok. Break it up with a wooden spoon or spatula and stir-fry until fully cooked and browned, about 4–5 minutes.
Pour the sauce mixture over the cooked pork. Stir well to coat evenly and let the sauce simmer for 1–2 minutes.
Remove the wok from the heat and immediately toss in the holy basil leaves. Stir until the leaves are wilted and fragrant.
Serve the pork basil and chili stir-fry hot over steamed jasmine rice.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 945 mg | 41% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
