Xanthan Gum Free Thai Basil Pork Stir-Fry with Chiles
Total time30 min
Prep time15 min
Cook time15 min
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Learn more →Ingredients
4 servings
For the sauce
- 3 tbsp oyster sauce
- 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
- 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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