Thai Basil with Minced Pork Stir-Fry (Pad Horopha)

Ingredients

0.5lb (250g) Minced Pork or Chicken

2 cups (50g) Thai Basil leave and flowers, cleaned, pat dry and stalk removed

4 clove Garlic, chopped roughly

4 Bird's Eye Chilli, de-seeded and sliced

1 1/2 tablespoon Fish Sauce

1 teaspoon Sugar

1 teaspoon Dark Soy Sauce

2 tablespoon Oil

Preparation

Heat wok on high heat and pour in oil.

Add in garlic and bird's eye chili and stir until fragrant.

Add in mince pork, stir and breakup mince pork into tiny pieces.

While pork is half cooked, add in dark soy sauce, fish sauce and sugar.

Stir well until pork is cooked, about 2 minutes and turn off heat.

Serve hot with rice.

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About

This is one dish where its salty sweet flavor together with a good punch from bird eye chili mingles well with the Thai basil. This is considered as a street food in South East Asia particularly in Thailand, Laos and Cambodia. It goes well with a steaming bowl of rice.