Dinner · Tested at home

Pork & Holy Basil Stir-fry (Pad Kra Pao)

Name: Pork & Holy Basil Stir-fry (Pad Kra Pao)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 2 shallots (thinly sliced); 7 cloves garlic (sliced); 3 Thai bird or holland chilies (de-seeded, if desired, and thinly sliced); 1 pound ground pork (450g); 1 teaspoon sugar; 1 tablespoon fish sauce; 1 tablespoon thin/light soy sauce; 2 teaspoons dark soy sauce; 2 teaspoons oyster sauce; ⅓ cup low sodium chicken broth or water; holy basil leaves (about 1 1/2 cups packed)

Original recipe by Sarah Leung · The Woks of Life
Best of the Best · Selected by Justin. Ingredients retained; functional instructions independently written.

Ground pork stir-fried with shallots, garlic, chilies, savory sauces, and holy basil.

Jump to ingredients ↓Start cooking ↓

Turn up the heat

Let’s cook.

Heat the oil in a wok over medium-high heat. Fry the shallots and garlic for 3 minutes, then add the sliced chilies for 1 minute.
Raise the heat to high. Add the pork, break it into small pieces, and stir-fry until cooked and beginning to crisp.
Stir in the sugar, fish sauce, light soy sauce, dark soy sauce, and oyster sauce. Cook 1 minute.
Pour in the broth or water and scrape up the pan residue while the liquid quickly evaporates. Toss in the holy basil just until wilted. Serve over rice.

Recipe Notes

Cooked rice for serving; quantity not stated by the source method.

From Justin’s kitchen

One of my all time favorite dishes. Thai basil works in a pinch if holy basil is hard to find. Sometimes I even prefer using the other.

Pork & Holy Basil Stir-fry (Pad Kra Pao)

Ingredients

Let’s cook.

Recipe Notes

Share this recipe