Thai Inspired Four Season Holy Basil Pork Stir Fry

Save time cooking with this Thai Inspired Holy Basil Pork Stir Fry, made with kai dong sauces in 15 minutes! Anytime I have Thai basil in the fridge, and not a lot of time, this is the quick and easy ground pork lunch dish to make. Top this Thai holy basil pork with a fried egg and a steaming bowl of white rice, and you’ll have a satisfyingly spicy meal that gives you that kick you need to finish your day.

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Easy Pad Kra Pao For Lunch Or Dinner

This spicy basil pork stir fry is inspired by Thailand’s Pad Kra Pao, but usesFour Season Scallion Sauce and Everyday Garlic Oil for a concentrated punch of garlic and scallion flavors. It’s spicy and so flavorful, you’ll be able to finish so many bowls of rice. It’s a quick 15 minute ground pork dish that is both satisfying as a dinner main and lunch the next day.

If you’re not someone that can handle a lot of spicy, you can adjust the number of Thai Birds Eye Chili in this recipe to your preferred level of spiciness.

Holy Basil is a Thai Inspired Pork Stir Fry MUST HAVE

Every time I find Thai Holy Basil at the market, I want to make this Thai basil pork. Without the distinctive aroma of basil in this dish, it’s simply missing something. Compared with typical sweet basil, Thai holy basil has a more peppery taste that fits quite well with the other spicy flavors in the sauce. But, if you can’t find Thai Basil near you. sweet basil works well too!

Holy Basil Pork Stir Fry Ingredients

• 300 g ground pork or chicken or 1 cup
• 2 tbsp Everyday Garlic Oil
• 2-3 Thai bird’s eye chilies chopped (adjust to spice level)
• 1 cup green beans chopped
• 1 cup fresh Thai holy basil leaves, regular basil can be used if Thai basil is unavailable
• 2 eggs for topping, optional
• 2 tbsp oyster sauce
• 3 tbsp Four Season Scallion Sauce

How To Cook Holy Basil Pork Stir Fry

1. Add ground meat to the pan in a wok or large skillet, and saute for 3-4 minutes on medium-high heat or until brown, breaking it into small pieces as it cooks. 
2. Next, add everyday garlic oil, four-season scallion sauce, and chopped chilies. Stir-fry until fragrant, about 1-2 minutes. 
3. Next, Add chopped green beans(optional), and drizzle on oyster sauce. Saute for 2-3 minutes. 
4. Finally, turn the heat to high, and toss in the Thai basil leaves. Stir-fry for another 1-2 minutes until the basil is wilted.
5. Optional, but highly recommended: Heat a little oil in a separate pan over medium heat. Crack the eggs into the pan and fry them until the whites are crispy but the yolks are still runny. Set aside.
6. Serve the Pad Kra Pao over steamed jasmine rice and top it with the fried egg

More ways to cook with kai dong noodles and sauces:

Thai Inspired Four Season Holy Basil Pork Stir Fry

By Tiffy Cooks

5 from 1 vote

Save time cooking with this Thai Inspired Holy Basil Pork Stir Fry, made with kai dong sauces in 15 minutes! Anytime I have Thai basil in the fridge, and not a lot of time, this is the quick and easy ground pork lunch dish to make. Top this Thai holy basil pork with a fried egg and a steaming bowl of white rice, and you'll have a satisfyingly spicy meal that gives you that kick you need to finish your day.

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Cook Time:15 minutes mins

Total Time:15 minutes mins

Course: Dinner, Main Course

Cuisine: Asian, South East Asian, Thai

Keyword: 20 Minute Recipes, Authentic asian recipes, basil, Everyday Garlic Oil, Four Season Scallion Sauce, kai dong, Pork, Pork Recipe, quick and easy recipe, quick dinner, stir-fry, thai

Servings: 2 servings

Calories: 488kcal

Ingredients

• 300 g ground pork or chicken or 1 cup
• 2 tbsp Everyday Garlic Oil
• 2-3 Thai bird’s eye chilies chopped (adjust to spice level)
• 1 cup green beans chopped
• 1 cup fresh Thai holy basil leaves regular basil can be used if thai basil is unavailable
• 2 eggs for topping, optional
• 2 tbsp oyster sauce
• 3 tbsp Four Season Scallion Sauce

Instructions

• Add ground meat to the pan in a wok or large skillet, and saute for 3-4 minutes on medium-high heat or until brown, breaking it into small pieces as it cooks.
  
• Next, add everyday garlic oil, four-season scallion sauce, and chopped chilies. Stir-fry until fragrant, about 1-2 minutes.
  
• Next, Add chopped green beans(optional), and drizzle on oyster sauce. Saute for 2-3 minutes.
  
• Finally, turn the heat to high, and toss in the Thai basil leaves. Stir-fry for another 1-2 minutes until the basil is wilted.
  
• Optional, but highly recommended: Heat a little oil in a separate pan over medium heat. Crack the eggs into the pan and fry them until the whites are crispy but the yolks are still runny. Set aside.
• Serve the Pad Kra Pao over steamed jasmine rice and top it with the fried egg
  

Nutrition

Calories: 488kcalCarbohydrates: 7gProtein: 33gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 272mgSodium: 642mgPotassium: 663mgFiber: 2gSugar: 2gVitamin A: 1296IUVitamin C: 17mgCalcium: 94mgIron: 3mg