Low FODMAP Thai Basil Pork Stir-Fry with Chiles

Total time30 min

Prep time15 min

Cook time15 min

Low FODMAP Thai Basil Pork Stir-Fry with Chiles

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the sauce

3 tbsp oyster sauce
Kikkoman Oyster Flavored Sauce Wok Mei Oyster Sauce, 8 oz Kikkoman Restaurant Series Oyster Sauce Polar Oyster Sauce Chef Pearl Chung Oyster Flavored Sauce 17.5 Oz
See all
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar

For the stir-fry

2 tbsp neutral oil (such as vegetable oil or canola oil), divided
6 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
4–6 fresh thai chiles (bird's eye chiles), thinly sliced
Ingredient note
Thai chili pepper only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1 1/2 thai chili peppers per serving, so it is likely Low FODMAP. If you prefer to always avoid thai chili pepper, please tap it and change its rating to Red.
1 lb ground pork
1 ½ cups fresh thai basil leaves, loosely packed

For the fried eggs

4 large eggs

For serving

cooked jasmine rice, for serving

Instructions

1
In a small bowl, stir together the oyster sauce, fish sauce, soy sauce, and sugar until the sugar dissolves. Set aside.
2
Heat 1 tbsp of the oil in a large wok or 12-inch skillet over high heat until the oil shimmers and just begins to smoke. Add the garlic and chiles and cook, stirring constantly, until fragrant and the garlic is just turning golden at the edges, about 30–45 seconds.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!