Stir-fried minced pork with Thai basil and chilli oil

30 minutes


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


Whisk the ingredients for the sauce together till well-blended
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
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
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
Add the stock or water to deglaze the wok/ pan. The liquid should cook off pretty quickly because we’re cooking on high heat
Turn the heat off and stir in the Thai basil, letting it wilt in the residual heat of the pan
Serve immediately over warm steamed jasmine rice