Thai basil & pork stir-fry

serves 4| prep 10 mins | cook­ing 20 mins

taste.com.au - - COOK IT NOW! -

80ml ( 13⁄ cup) oys­ter sauce 1 tbs fish sauce 1 tsp dark soy sauce 1 tsp sugar 60ml ( 14⁄ cup) veg­etable oil 4 gar­lic cloves, chopped 2 long fresh red chill­ies, thinly di­ag­o­nally sliced, plus ex­tra (op­tional), to serve 1 fresh red bird­s­eye chilli, finely chopped 600g pork mince 4 eggs 1 cup firmly packed Thai basil leaves (see tip) Steamed rice, to serve

1 Com­bine oys­ter sauce, fish sauce, soy sauce and sugar in a small bowl. Set aside. 2 Heat 2 tbs oil in a wok or large fry­ing pan over high heat. Add the gar­lic and all the chilli. Stir-fry for 1 minute. Add the pork and stir-fry for 5 min­utes or un­til well browned. Add the oys­ter sauce mix­ture and stir-fry for 1-2 min­utes or un­til well com­bined and heated through. Re­move from the heat and cover to keep warm. 3 Heat re­main­ing 1 tbs oil in a non-stick fry­ing pan or wok over medium-high heat. Add 1 egg and cook, tilt­ing the pan and spoon­ing some of the hot oil over the egg, for 2-3 min­utes or un­til the egg is crispy on the edges and the yolk is cooked to your lik­ing. Trans­fer to a plate lined with pa­per towel and cover with foil to keep warm. Re­peat with re­main­ing eggs, adding more oil if nec­es­sary. 4 Add basil leaves to pork mix­ture and toss to com­bine. Di­vide steamed rice among serv­ing plates. Top with pork stir-fry and fried eggs. Sprin­kle with ex­tra chilli, if you like. PER SERVE 40g pro­tein 35g fat (9g sat­u­rated fat) 38g carb 3g di­etary fi­bre 631 Cals (2639kj)

tips!

If you’re un­able to find Thai basil, sub­sti­tute reg­u­lar Ital­ian basil. To speed things up even more, cook all 4 eggs at once in a large fry­ing pan. Us­ing two types of chill­ies al­lows you to eas­ily con­trol the chilli heat. Stick to mild long chill­ies for less heat or add ex­tra bird­s­eye chill­ies for more. Or, serve the bird­s­eye on the side and let ev­ery­one add as much, or lit­tle, as they like.

“This quick and easy stir-fry makes a reg­u­lar ap­pear­ance at my ta­ble. It’s given a last-minute boost of aro­matic fresh­ness from loads of fresh Thai basil. Top­ping it with a crispy fried egg is a de­li­cious, tra­di­tional touch.” Mar­ion Grasby

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.