Thai basil and pork stir-fry
80ml (1/3 cup) oyster sauce
1 tablespoon fish sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
60ml (1/4 cup) vegetable oil
4 garlic cloves, chopped
2 long fresh red chillies, thinly diagonally sliced, plus extra (optional), to serve
1 fresh red birdseye chilli, finely chopped
600g pork mince
1 cup firmly packed Thai basil leaves (see notes)
Steamed rice, to serve
Combine oyster sauce, fish sauce, soy sauce and sugar in a small bowl. Set aside.
Heat 2 tbs oil in a wok or large frying pan over high heat. Add the garlic and all the chilli. Stir-fry for 1 minute. Add the pork and stir-fry for 5 minutes or until well browned. Add the oyster sauce mixture and stir-fry for 1-2 minutes or until well combined and heated through. Remove from the heat and cover to keep warm.
Heat remaining 1 tbs oil in a non-stick frying pan or wok over medium-high heat. Add 1 egg and cook, tilting the pan and spooning some of the hot oil over the egg, for 2-3 minutes or until the egg is crispy on the edges and the yolk is cooked to your liking. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat with remaining eggs, adding more oil if necessary.
Add basil leaves to pork mixture and toss to combine. Divide steamed rice among serving plates. Top with pork stir-fry and fried eggs. Sprinkle with extra chilli, if you like.
Recipe and image courtesy of www.taste.com.au