Spicy Basil Stir-Fry With Pork

by Jet Tila
  • Level: Beginner



  • 1/4 cup fish sauce
  • 2 tablespoons chili paste in soybean oil
  • 2 tablespoons dark soy sauce (found in Asian markets and specialty shops)
  • 2 tablespoons sweet soy sauce (found in Asian markets and specialty shops)


  • 3 tablespoons canola oil
  • 1 tablespoon minced garlic
  • 1 red jalapeo chile, thinly sliced on the bias into rounds
  • 1 green Thai chile, thinly sliced on the bias into rounds
  • 3 cups ground pork
  • 1 medium onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1/2 teaspoon ground white pepper
  • 1 1/2 cups (lightly packed) Thai basil leaves
  • 2 green onions, thinly sliced on the bias
  • steamed brown rice
  • Thai basil sprigs, for garnish

Directions To prepare the sauce:

  • Whisk the fish sauce, chili paste, dark soy sauce, and sweet soy sauce in a small bowl to blend then set aside.

For the stir-fry:

  1. Heat a large wok over medium-high heat. Add the oil. When the first wisp of white smoke comes off of the wok, add the garlic and chilies and stir-fry until the garlic begins to brown, about 30 seconds.
  2. Add the pork and cook until it starts to brown, flattening the meat to cover the surface of the wok and breaking it up with a spatula, about 2 minutes.
  3. Add the onion and bell pepper and stir-fry until the pork is cooked and the onions are crisp-tender, about 2 minutes.
  4. Pour the sauce over the stir-fry and sprinkle with the white pepper. Stir to combine thoroughly. Cook until the sauce reduces, about 2 minutes.
  5. Stir in the basil leaves and half of the green onions. Spoon the rice onto 4 plates. Spoon the stir-fry over the rice. Garnish with the remaining green onions and basil sprigs and serve immediately.


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