Monday, April 23, 2007

There are Few Things that are Easier than This

What can I say? This stir-fry is not only fast to cook up, but even easier to prep. Did I mention it’s tasty too?

Pork Stir-fry with Basil
  • 1 lbs pork or chicken, thinly sliced (recommend tenderloin or boneless, skinless thighs)
  • 4 cloves garlic, minced
  • 1 onion, cut into thin wedges
  • 2 tbs oyster sauce
  • ½ to 1 tbs fish sauce (to taste)
  • 1 tsp sambal oelek (optional)
  • ½ tsp brown sugar
  • ½ to 1 tbs fresh lime juice (to taste)
  • 1-2 handfuls of fresh basil leave
Make the sauce mix by combining the oyster sauce, ½ tbs fish sauce, sugar, ½ tbs lime juice, and sambal oelek.

I like to pick out about 5-10 nice basil leaves to fry and use as an edible garnish. Make sure they are completely dry, otherwise you’ll have oil popping everywhere. Get your wok really, really hot and add about 3 tbs oil (I like peanut oil). Add the basil leaves and fry until they are crispy, about 30 seconds. Remove and set aside.

To the wok, add the garlic and fry until fragrant, about 15 seconds (don’t let it burn). Add the onion and stir-fry for about a minute. Add the meat and continue to fry until almost done. Hopefully your wok is hot enough to give the meat a little crust (that’s why I recommend cast iron). Add the sauce mix and continue frying. In less than 1 minute, if your wok is hot enough, you’ll see the sauce caramelize and get thick. Turn off the heat and add the remaining basil. Season with additional fish sauce and lime juice to taste. Garnish with the crispy basil leaves. Serve with steaming jasmine rice.

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