Thai Basil Pork (Gaprao Moo Kai Daao)
- 450 g pork cut into very thin strips
- 4 garlic cloves chopped fine
- 2 fresh red chilies chopped fine or substitute 1/2 to 3/4 tsp. dried crushed chili
- 1/4 cup chicken stock
- 1 egg
- 1/2 cup fresh basil
- 5 spring onions sliced
- 3 tbsp oil for stir-frying
- 2 tbsp oyster sauce
- 3 tbsp Golden Mountain Sauce
- 1 tbsp fish sauce
- 1 tsp dark soy sauce
- 1 tbsp brown sugar
- 2 tbsp fresh-squeezed lime juice
- Combine all Stir-Fry Sauce ingredients together in a cup. Stir well to dissolve the sugar. Set near the stove.
- Heat a wok or large frying pan over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the garlic and chili. Stir-fry 30 seconds to 1 minute to release the fragrance, then add the meat.
- Stir-fry until the pork is nearly cooked (5-6 minutes). Add half the chicken stock as you stir-fry to keep ingredients sizzling. Reserve remaining stock for later.
- Push ingredients aside and crack the egg into the middle of your wok/pan. Quickly stir-fry to scramble the egg, then mix it in with the other ingredients.
- Add the stir-fry sauce and stir to incorporate.
- Reduce heat to medium-low. Allow your stir-fry to simmer 2-3 minutes (add a little more of the chicken stock if needed). While the dish is simmering, chop up the basil.
- Add remaining chicken stock plus the green onions and the basil. Stir well.
- Reduce heat to low and taste-test. Note: this dish should be on the salty side, and as spicy as you can tolerate. If too salty for your taste, add another squeeze or two of lime juice. If not salty enough, add more fish sauce and/or golden mountain sauce. Add more fresh or dried chili (I added fresh for this picture) if desired.
- Serve immediately when plenty of Thai jasmine rice.