Pork stir-fried with holy basil

Pork stir-fried with holy basil
  • Serves icon Serves 2 or 4 as a part of a larger meal
  • Time icon Prep time 5 mins, cook time 10 mins

A fragrant pork mince recipe taken from Kay Plunkett-Hogge’s Thai cookbook Baan. It’s a simple recipe, with few ingredients, that’s ready in just 15 minutes.

Kay says: “This is one of my favourite things to eat in the world, especially when served as a one-dish meal over rice with a deep-fried egg to top it off. It is one of the first Thai recipes I learned to cook.”

Nutrition: Per Serving (For 4)

Calories
205
Fat
13g (3.1g sat fat)
Protein
16.1g
Carbohydrates
5.3g (3.6g sugar)
Fibre
1.3g
Salt
2.4g
Calories
205
Fat
13g (3.1g sat fat)
Protein
16.1g
Carbohydrates
5.3g (3.6g sugar)
Fibre
1.3g
Salt
2.4g

Ingredients

  • 4–6 Thai bird’s eye chillies
  • 1 large red chilli, cut into chunks
  • 6 garlic cloves, peeled
  • A pinch of sea salt
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • A pinch of caster sugar
  • 2 tbsp vegetable oil
  • 300g minced pork
  • 100g green beans, topped, tailed and cut into 1cm pieces
  • A very large handful of holy basil leaves – the more the merrier, see tips

To serve

  • Jasmine rice and fried eggs

Method

  1. In a pestle and mortar, pound the chillies, garlic and salt to a rough paste. Set aside.
  2. In a small bowl, mix the soy sauces and 2 tbsp water, and stir in the sugar.
  3. Heat a wok until its really hot, then add the oil. Throw in the chilli-garlic paste and stir-fry for a few seconds – until you can really smell everything in the pan, but not long enough to colour the garlic. Now add the pork and stir fry until it’s cooked through, then add the green beans.
  4. Add the liquid and stir through, allowing it to bubble up before adding nearly all the basil and letting it wilt into the dish.
  5. Serve over steamed jasmine rice with fried eggs, as pictured, and the remaining basil leaves scattered on top.

delicious. tips

  1. If you can’t find holy basil, you can use Thai sweet basil instead.

Recipe By

Kay Plunkett-Hogge

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September 2019