Holy Basil Pork Stir-Fry with Crispy Fried Egg

What you need

• 4 cloves garlic, peeled
• 5 Thai bird's eye chilies, stems removed
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• 1/2 tsp dark soy sauce
• 1 tsp sugar
• 100 ml (scant 1/2 cup) neutral oil
• 2 eggs
• 300 g (10 oz) ground pork
• 30 g (1 packed cup) holy basil leaves, or Thai basil
• 400 g (2 1/2 cups) hot cooked jasmine rice, for serving

Method

Restated from the original video

1. 1

   Pound the garlic and chilies in a mortar to a coarse paste, or chop them very finely together.

2. 2

   Mix 2 tbsp of water with the sugar, dark soy sauce, light soy sauce, oyster sauce and fish sauce in a small bowl.

3. 3

   Heat the oil in a wok over medium-high heat until it shimmers.

4. 4

   Crack in one egg and fry, spooning hot oil over the white, until the white bubbles up and browns crisply at the edges while the yolk stays soft, 1-2 min. Lift it out and fry the second egg the same way.

5. 5

   Pour off all but about 2 tbsp of the oil.

6. 6

   Add the pounded paste and stir for 20-30 seconds, until fragrant but not browned.

7. 7

   Add the pork, break it up with the spatula and stir-fry until cooked through and lightly browned, 3-4 min.

8. 8

   Pour in the sauce and toss until the pork is glossy and most of the liquid has gone, about 1 min.

9. 9

   Take the wok off the heat, add the basil and toss just until the leaves wilt, 15-20 seconds.

10. 10

    Spoon the stir-fry next to the rice on two plates and set a fried egg on top of each.

11. 11

    The yolks are only lightly cooked, so use pasteurized eggs for anyone young, elderly, pregnant or immunocompromised.

Imported from tasteasianfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.