STREET-STYLE BASIL PORK
Serves 4 4 tbsp. canola oil 12 oz. ground pork
4 cloves garlic, minced 2 to 4 fresh Thai chilies, minced 2 cups green beans, sliced
1 cup chicken stock 2 tbsp. sweet soy sauce 11⁄2 tbsp. fish sauce
11⁄2 tbsp. oyster sauce 2 tsp. MSG 2 cups sweet basil, loosely packed
1 tsp. white pepper
Cooked jasmine rice and fried runny eggs, for serving
1. Heat a 9 to 11" pan over high heat 1 min.
Swirl in oil. When you see wisps of white smoke, add pork and press down to spread it across the pan.
Cook without stirring 2 min. Fold pork over; sear raw side 2 min., then break up into smaller bits. Add garlic, chilies and beans; cook 1 min.
2. Stir in chicken stock. Boil and reduce by half, stirring occasionally, 1 to 2 min. Stir in next 4 ingredients; boil and reduce until thick.
3. Stir in basil leaves during last 30 sec. Divide among plates and top with white pepper, rice and eggs.
PER SERVING: 466 cal, 33g protein, 34g carbs, 3g fiber, 2g sugar, 22g fat