Thai Inspired Pork Stirfry

Over the year this has been one of our most popular starters & it’s so versatile (serving suggestions at bottom of recipe). Inspiration for this simple mouthwatering stir fry comes from the famous Thai dish - Phat kaphrao. It’s cheap, filling, balanced, as all my recipes strive to be regardless of authenticity.

Thai pork, lemongrass, Chili & basil stir fry

Serves 2 - simply double/triple recipe for extra portions, but as quick to cook I suggest cooking the quantities below then repeating as to not overcrowd pan an end up stewing meat and not stir-frying!!!

Ingredients

1 tbsp of veg oil

250g minced pork, chicken or beef (use mushrooms/soy beans if veggie/vegan and drop fish sauce)

1-2 cloves of garlic minced

2 shallots finely chopped (buy banana/echalion shallots from supermarket much easier to peel, than round shallots)

1 stick of lemongrass finely chopped

1 red chilli finely sliced (SPICY)

1 tbsp of oyster sauce (Gluten Free soy sauce if your GF) (SALTY)

1.5 tbsps of lime juice (SOUR)

1 tbsp of fish sauce (SALTY)

2 tbsps of light soft brown sugar (SWEET)

10 basil leaves

1). Add the veg oil to a wok/frying pan and get nice & hot. Add minced pork or alternative and squash down as if your making a burger, covering the bottom of the pan. Leave to cook without touching for 3/4 mins.

2). Spoon over the garlic, shallot, lemongrass & chilli, then start to mix all the pork together. You should have little browned bits of pork, just break it up until you have mince again, 2-3 mins.

3). Add the remaining ingredients except the basil & stir fry for 2-3mins until sugar begins to caramelise & sauce thickens.

4). Throw in basil leaves (Thai basil if you can get it has a more savoury taste, compared to European floral basil) and toss together then serve.

• Serve with Thai jasmine rice with a fried egg on top & chilli sauce.

• Through in some cooked broccoli, bean sprouts, baby-corn, mange-tout for a more substantial stir fry.

• Serve in gem lettuce cups with sweet chilli Sauce & crushed peanuts, crispy onions as a starter (pictured).