| Ingredients: 4 Chilies, Thai red 2 Tablespoon(s) thai fish sauce 2 Tablespoon(s) lime juice 2 Tablespoon(s) water 2 Teaspoon(s) sugar 1 minced clove garlic 2 chopped shallot 2 Tablespoon(s) oyster sauce 3/4 Teaspoon(s) white pepper 1 1/2 Pound(s) pork, ground 3 Cup(s) Thai basil |
Directions:
Make a sauce With gloves, slice thai chilies. In a bowl, combine the chilies with seeds, fish sauce, water, lime juice, sugar. Stir to dissolve sugar and set aside. Make stir fry base Remove stems from 8 more thai chilies and add to food processor. Add shallot, 8 smashed garlic cloves. Pulse until chopped fine. Make stir fry sauce Combine 2 tablespoons fish sauce, 2 tablespoons oyster sauce, white pepper, 2 tablespoons of thin thai soy sauce, 2 tablespoons of sweet thai soy sauce. Stir to combine. In a wok or non-stick pan, bring oil to the point of smoking. Add the stir fry base (shallots, peppers and garlic). Stir while cooking for two minutes. Add ground pork. Break up and stir. Cook until no longer pink, about 3 to 5 minutes. Add the stir fry sauce. Cook until liquid reduces, for about 3 to 5 minutes. Add 1 cup of the basil at a time and cook until just wilted. Transfer pork to a serving bowl. Cook a crispy egg with runny yolk for each portion. Drain oil from the fried egg with a paper towel. Serve over rice with egg on top. Garnish with sauce. |