Thai Inspired Four Season Holy Basil Pork Stir Fry
By Tiffy Cooks
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.
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
