30-Minute Thai Basil Pork Stir-Fry

Serves 4 · 10 min prep · 15 min cook

Ingredients

• 1 lb ground pork
• 2 tbsp neutral oil
• 5 garlic cloves, thinly sliced
• 3–4 Thai bird chilies or serrano, sliced
• 1 shallot, thinly sliced
• 2 tbsp soy sauce
• 1 1/2 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce or a pinch of brown sugar
• 2 packed cups fresh Thai basil leaves
• 1 lime
• 4 cups cooked jasmine rice
• 1 cup cucumber slices
• 4 soft-fried or sunny-side-up eggs (optional)

Instructions

1. 1In a small bowl, stir together the soy sauce, fish sauce, oyster sauce, and dark soy or sugar; set the seasoning sauce aside within reach of the stove.
2. 2Heat a large wok or 12-inch skillet over high heat until very hot. Add the oil and swirl; when it shimmers and just begins to smoke lightly, add the ground pork in an even layer.
3. 3Let the pork sear undisturbed for 1–2 minutes to develop browned bits, then break it up with a spatula and continue stir-frying until no longer pink and lightly crispy at the edges, about 4–5 minutes total.
4. 4Push the pork to the sides. Add the garlic, chilies, and shallot to the center and stir-fry 30–45 seconds until fragrant and the garlic turns pale gold; do not let it burn.
5. 5Pour the seasoning sauce over the pork and aromatics. Toss vigorously so everything is coated and the sauce reduces to a glossy glaze that clings to the meat, 1–2 minutes.
6. 6Turn off the heat. Immediately add the Thai basil leaves and toss just until they wilt and turn glossy, about 20–30 seconds; the residual heat is enough. Finish with a squeeze of lime juice.
7. 7Scoop hot jasmine rice into bowls and top generously with the basil pork. Add cucumber slices on the side for crunch and a fried egg on top if you want extra richness and protein.
8. 8Serve at once while the basil is still vibrant. Leftovers reheat well for next-day lunch; store the stir-fry separately from rice and re-crisp briefly in a hot pan.