Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons mild vegetable oil
  • 6 cloves garlic (minced (2 tablespoons))
  • 5 Asian shallots (or 1/2 small onion, cut into thin slices (1/3 cup))
  • 1 1/2 pounds ground pork
  • 6 red Thai chile peppers (seeded, if desired, and thinly sliced into rounds)
  • 2 tablespoons oyster sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon brown sugar
  • 1 1/2 cups packed fresh holy basil or Thai basil leaves*
  • Pinch of freshly ground black pepper ((optional))
  • Steamed white rice ((optional))

Instruction

  • Heat a large wok or skillet over medium-high heat for 1 minute. Carefully swirl in the oil and heat until it becomes runny and starts to shimmer but doesn't begin to smoke. Reduce the heat to medium. Add the garlic and shallots and cook, stirring, until the garlic is lightly golden and fragrant, 15 to 30 seconds.
  • Increase the heat to medium-high and stir in the pork, using the edge of your spoon or spatula to break up the clumps. Stir and cook until the meat has just lost its blush of pink, 1 to 2 minutes.
  • Reduce the heat to medium and toss in the chiles. Add the oyster sauce, fish sauce, soy sauce, and sugar and stir to coat the meat evenly. Stir in the basil and cook until the basil is wilted and the pork is cooked through, another 30 to 60 seconds.
  • Move to a serving dish and, if desired, sprinkle with a pinch of black pepper. Serve hot with freshly steamed rice.