Thai basil & pork stir-fry
serves 4| prep 10 mins | cooking 20 mins
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)
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