Thai basil pork stir-fry
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Thai basil pork stir-fryNew Recipes

By Helena Busiakiewicz

Contains pork – recipe is for non-Muslims/non-pork eaters.

This recipe is inspired by the spicy and savoury Thai favourite pad kra pao. You can adjust the amount of chillies to suit your taste

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 299
  • fat 18g
  • saturates 5g
  • carbs 7g
  • sugars 0g
  • fibre 2g
  • protein 26g
  • salt 2.6g

Ingredients

  • 2 tbsp vegetable oil
  • 1 large shallot , sliced
  • 1 lemongrass stalk , finely sliced
  • 2 red chillies , finely sliced, plus extra to serve (optional)
  • 3 garlic cloves , finely chopped
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • ½ tbsp fish sauce
  • ½ tsp caster sugar
  • 500g pork mince
  • 200g green beans , chopped into thirds
  • 25g Thai basil , larger leaves torn
  • cooked jasmine rice , to serve

Method

  1. This dish comes together quite quickly, so have all the ingredients to hand. Pour the vegetable oil into a large frying pan or wok over a high heat. Once shimmering, add the shallot, lemongrass, chillies and garlic. Cook for 5-6 mins, stirring, until softened and the edges are golden. Pour the soy sauce, oyster sauce, fish sauce and sugar into a small bowl or jug and stir in 1 tbsp water to combine.

  2. Stir the pork into the pan, then pour in the sauce and green beans. Cook for an additional 5-6 mins, stirring all the while. When the beans are tender with a little bit of bite, stir in the Thai basil.

  3. Serve immediately alongside the rice, garnished with more chillies if you want extra heat.

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