Thai · 30 min · serves 4

Pad Krapao Moo (Stir-fried Pork with Holy Basil)

Kept by The Bhook kitchen

Ingredients

• 400 g pork mince
• 1 onion, sliced
• 4 cloves garlic, chopped
• 4 red bird’s eye chilies, chopped
• 2 tbsp vegetable oil
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 2 tsp fish sauce
• 1 tsp sugar
• 40 g holy basil leaves (or Thai basil if unavailable)

Method

1. Heat the oil in a wok on medium-high. Add onion, garlic, and chilies, stir-frying for 1 min until the garlic turns golden and you smell its aroma.
2. Add the pork mince, breaking up any clumps. Cook until opaque and the moisture has mostly evaporated.
3. Stir in oyster sauce, soy sauce, fish sauce, and sugar. Stir-fry for 2 min more. The pork should look glossy and slightly browned.
4. Add basil leaves, toss off the heat until wilted and the kitchen smells strongly of basil.
5. Serve right away while hot, with rice.

Many overcook the basil; add it at the very end so it stays bright and fragrant.