Stir-fried minced pork with Thai basil and chilli oil

by Shu Han Lee
Return to Recipe
Print
4
30 minutes

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