Pork Basil And Chilli Stir Fry Thai Style Recipes

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PORK, BASIL AND CHILLI STIR FRY - THAI STYLE



Pork, Basil and Chilli Stir Fry - Thai Style image

My best friend, Deb, bought me a class at a Thai cooking school for my birthday. This was my favourite recipe. The most important thing I learned was, when it comes to Thai cooking, don't use substitutes - you only get the real flavour if you take the trouble to buy the right ingredients. This should be cooked in a wok, but a frypan will do if you don't have one. Don't be worried by the chillies, this dish is mild - as long as you remove the seeds from the chillies.

Provided by Kookaburra

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

500 g pork fillets, chopped into small, bite-sized pieces
2 tablespoons garlic, finely chopped
4 shallots, finely sliced (use golden or red shallots)
2 large red chilies, deseeded then finely chopped
2 large green chilies, deseeded then finely chopped
2 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoon palm sugar
1 cup basil leaves, torn (use Thai basil if available, but sweet basil will be fine)
vegetable oil
white pepper

Steps:

  • Prepare all ingredients in advance.
  • Place wok or pan over a moderate heat and add 2 tablespoons oil.
  • Add garlic and stir fry gently until it is just starting to colour lightly.
  • Add the sliced shallots and stir fry for a few minutes until they are transparent.
  • Remove garlic and shallots to another dish and set aside until needed.
  • Add a little more oil to the pan and increase heat.
  • Stir fry pork, in batches, until it is coloured (it doesn't have to be cooked through).
  • When the last batch of pork is cooked, add the shallots and garlic and the remaining pork to the pan.
  • Add the chillies and stir fry for a minute or two.
  • Now add the oyster sauce, fish sauce and palm sugar.
  • Stir fry for about 5 minutes or so until pork is cooked and the sauce is slightly caramelised.
  • Add basil and stir fry until wilted.
  • Before serving, sprinkle lightly with white pepper.
  • Serve with steamed jasmine rice.

THAI PORK STIR FRY



Thai Pork Stir Fry image

I found this recipe in a magazine a number of years ago. It is so easy it has become a favorite recipe of mine. The balance of sweet and salty flavors is nice. You can add other vegetables as desired. I sometimes add bean sprouts, celery and mushrooms to this dish.

Provided by Deepfreeze-27

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 garlic cloves, chopped
1 small red onion, sliced
2 carrots, julienned
1 small red pepper, julienned
1 tablespoon oil
1 lb boneless pork chop, thinkly sliced
1 3/4 cups chicken broth
1/3 cup fish sauce
3 tablespoons peanuts, chopped
3 tablespoons brown sugar
4 ounces rice noodles
1 tablespoon cornstarch
1/4 cup water

Steps:

  • Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
  • Add pork, cook for 3 minutes or until no longer pink.
  • Add chicken broth, fish sauce, peanuts and brown sugar.
  • Add rice noodles, broken in half (submerge in liquid).
  • Cover and cook over low heat for 6 minutes.
  • Stir in cornstarch mixed with water; cook until thickened.

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