Ingredients
- 1 tbsp Vegetable or sunflower oil
- 5 cloves garlic
- 1 small red Thai/Birdseye chilli Leave out if you don't want it hot!
- 1 large red chilli cut in half lengthways
- 1 small red onion cut into 2.5 cm chunks
- half small squash pealed and sliced in 0.5 c.m thick pieces
- 200 grams minced pork try and buy at least free range
- 1 tbsp oyster sauce
- 1 tsp light Thai soy sauce
- 2-3 white peppercorns
- 1 tsp sugar
- 200 mls water you probably won't need all of this
- 1 bunch Thai Basil Leaves picked
- 1 lime cut across the belly
Servings: people
Units:
Instructions
- Put the peppercorns, garlic and Thai chilli (if using) in a pestle and mortar and pound to a rough paste. Cut up the vegetables and set aside
- Heat the oil on medium-high heat , add the paste and stir fry for a minute or so
- Add the pork, keeping it moving and fry for a minute. Go in with the squash and onions, turn up the heat to high and cook for another couple of minutes. Make sure it constantly moving. At this point, you should have a little colour on the pork.
- Add the sugar, oyster, soy and enough water to loosen it all up and make a sauce. turn the heat down a bit and let the pork cook through in the sauce. This won't take long!
- Throw in the Thai basil and turn off the heat. Let the basil wilt in the residual heat from the wok.
- Check for seasoning, adding a little soy or sugar if you think it needs it. Serve on steamed Jasmine rice with a squeeze of the lime.
Powered byWP Ultimate Recipe
