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Thai basil and pork stir-fry
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Speedy stir-fry with vibrant Thai basil and a crispy egg topping for a delicious twist.
Ingredients:
  • 80ml (1/3 cup) oyster sauce
  • 24.40 gm fish sauce
  • 5.30 gm dark soy sauce
  • 4.50 gm sugar
  • 60ml (1/4 cup) vegetable oil
  • 4 garlic cloves, chopped
  • 2 long fresh red chillies, thinly diagonally sliced, plus extra (optional), to serve
  • 1 fresh red birdseye chilli, finely chopped
  • 600g pork mince
  • 4 eggs
  • 250.00 ml firmly packed Thai basil leaves (see notes)
  • Steamed rice, to serve
Instructions:
  • Mix the oyster sauce, fish sauce, soy sauce, and sugar in a small bowl, and set it aside.
  • In a wok or large frying pan, heat 2 tablespoons of oil over high heat. Add garlic and chili, stir-fry for 1 minute. Add pork, stir-fry for 5 minutes until browned. Mix in the oyster sauce, stir-fry for another 1-2 minutes until heated through. Remove from heat, cover to keep warm.
  • Heat 1 tablespoon of oil in a non-stick frying pan or wok over medium-high heat. Crack in 1 egg and cook for 2-3 minutes, tilting the pan to baste the egg with the hot oil until crispy edges form and the yolk reaches your desired doneness. Place on a paper towel-lined plate, cover with foil to keep warm, and repeat with the rest of the eggs, adding more oil if needed.
  • Mix in fresh basil leaves with the pork, mixing thoroughly. Serve the steamed rice on individual plates, then top with the pork stir-fry and fried eggs. If desired, garnish with extra chili for added flavor.

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