Thai Basil & Pork Stir-Fry

Adapted from www.taste.com.au

00:10 Prep | 00:20 Cook | Serves 4

Preparation

Ingredients

 
    • 80ml (1/3 cup) oyster sauce
    • 1 tablespoon fish sauce
    • 1 teaspoon dark soy sauce
    • 1 teaspoon sugar
    • 60ml (1/4 cup) vegetable oil
    • 4 garlic cloves, chopped
    • 2 long fresh red chillies, thinly diagonally sliced, plus extra (optional), to serve
    • 1 fresh red chilli, finely chopped
    • 500g Super Butcher lean pork mince
    • 4 eggs
    • 1 cup firmly packed Thai basil leaves
    • Steamed rice, to serve
     

Method

Directions

Preparation: 10min › Cook: 20MIN › Ready in: 30MIN

 

  • 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.
  •  
  • 4. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat with remaining eggs, adding more oil if necessary.
  •  
    5. 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. Serve.

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