Ingredients
Scale
- 8 oz. Ground or minced pork, chicken, beef, or tofu (mushroom would be good too)
- 4 Cloves garlic
- 5 Thai chili (add less if you like mild)
- 2 Cups Thai sweet or holy basil (Approximately 2 to 3 oz.)
For the Sauce
- 2 Tbs. Thai fish sauce
- 1 Tbs. Thai dark sweet soy sauce
- 2 tsp. Sugar
- Cooking oil
- 1 Egg
- Lime wedges
Instructions
- Roughly chop garlic and chili, set aside. Take basil leaves from stem and set aside.
- In a small mixing bowl, add all ingredients for the sauce and whisk until sugar has dissolved; set aside.
- Heat a wok over high heat, add 2 Tbs. cooking oil. Add garlic and chili; stir fry until fragrance about1 minute. Make sure not to burn garlic.
- Add pork, and stir fry for 1 to 2 minutes or until pork is 3/4 way cooked.
- Pour sauce into wok and stir fry until pork absorbed about 30 second to 1 minute.
- Stir in basil and remove from heat.
- Fry egg with enough oil, almost like deep frying. Pour oil over egg with an wooden spoon so you don’t have to flip over egg.
- Place Thai basil on a serving place and place fried egg right on top.
- Serve with lime wedges and warm cooked Jasmine rice. Enjoy!
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