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