Sticky Sweet Chilli Pork And Basil Rice Recipes

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STICKY SWEET CHILLI PORK AND BASIL RICE



Sticky Sweet Chilli Pork and Basil Rice image

Just love sticky sweet chilli recipes and well have a fair bit of pork in the freezer, so hoping to try this soon, from recipe+ NOTES - microwave rice is precooked and just needs to be reheated. Replace pork with chicken or firm tofu.

Provided by ImPat

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil (or peanut oil)
350 g pork steaks (scotch steaks cut into 2.5cm pieces)
2 garlic cloves (crushed)
1 chili (fresh long red seeded sliced optional)
3 teaspoons ginger (fresh grated)
1/3 cup sweet chili sauce
1 tablespoon soy sauce
1 red capsicum (small finely chopped)
450 g brown rice (90 second microwave packet)
370 g bok choy (baby 1 bunch trimmed coarsely chopped)
1/2 cup Thai basil (leaves)

Steps:

  • Heat a wok or large frying pan over moderately high heat and add half the oil and swirl to coat surface and stir fry pork for 5 to 6 minutes or until browned.
  • Add garlic, chilli and ginger and stir fry for 1 minutes or until fragrant and then add sauces and stire fry for 1 minute or until pork is cooked and then remove from wok.
  • Add remaining oil to wok, heat over high heat and add capsicum and rice and stir fry for 3 to 4 minutes or until heated and then add the bok choy and stir fry for 1 to 2 minutes or until heated and then return pork, cooking juices and 1/3 cup of the basil leave to work and stir fry until heated.
  • Spoon into shallow serving bowls and serve topped with remaining basil.

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.

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