Vegetarian Thai Basil Pork Stir-Fry with Chiles

Total time30 min

Prep time15 min

Cook time15 min

Vegetarian Thai Basil Pork Stir-Fry with Chiles

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Ingredients

4 servings

For the sauce

3 tbsp oyster sauce
Sprouts Farmers Market Oyster Style Sauce Naked & Saucy Organic Vegan Oyster Sauce Wan Ja Shan Vegetarian Mushroom Oyster Sauce
Buddha Brand Vegetarian Oyster Flavoured Sauce Dầu Hào Chay Lá Bồ Đề
Orchids Vegetarian Mushroom Oyster Sauce
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
4–6 fresh thai chiles (bird's eye chiles), thinly sliced
1 lb ground pork
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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.

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