Stir-fried minced pork with Thai basil and chilli oil
by
Shu Han Lee serves up a stunning stir-fried minced pork recipe, flavoured with oyster sauce, dark soy sauce and some chilli oil for a fiery kick. Thai basil lends a beautiful aromatic quality to this quick and easy midweek dish.
Ingredients
For the stir-fry
- 2 banana shallots , finely sliced
- 500g of fatty pork mince
- 4 garlic cloves , finely chopped
- 1 tbsp of groundnut oil, for frying
For the sauce
- 2 tbsp of oyster sauce
- 2 tbsp of dark soy sauce
- chilli oil, 1–2 tbsp depending on your spice preference
To finish
- 2 tbsp of chicken stock, or water
- 50g of Thai basil
To serve
- jasmine rice , steamed
Method
1
Whisk the ingredients for the sauce together till well-blended
2
Heat a wok or large frying pan over medium heat. Drizzle in the groundnut oil. Add the sliced shallots and let cook for a minute, until they turn lightly golden at the edges
3
Turn the heat up and add in the minced pork. Stir-fry for 2 minutes, breaking up the pork into small bits. Add the garlic and continue frying for another 2 minutes until the pork, shallots, and garlic take on a nice golden brown colour
4
Stir in the sauce and fry for another minute until the edges of the pork start to caramelise from the sugars in the dark soy sauce
5
Add the stock or water to deglaze the wok/ pan. The liquid should cook off pretty quickly because we’re cooking on high heat
6
Turn the heat off and stir in the Thai basil, letting it wilt in the residual heat of the pan
7
Serve immediately over warm steamed jasmine rice
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Stir-fried minced pork with Thai basil and chilli oil
