Calling all food adventurers and Thai cuisine lovers! Today, I’m sharing a recipe that’s a gem in my culinary repertoire – Thai Basil Pork Stir-Fry. Imagine the aroma of sizzling pork infused with the earthy aroma of basil and the umami-rich sauces. From novice cooks to seasoned chefs, this dish is a celebration of bold flavors that will leave you craving more.
Thai Basil Pork Stir-Fry Recipe
Thai Basil Pork Stir-Fry Recipe
Indulge in the aromatic and bold Thai Basil Pork Stir-Fry. Elevate your cooking skills and delight your taste buds with this quick and flavorful recipe that brings the essence of Thailand to your kitchen.
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Servings: 4 people
Calories: 106kcal
Cost: $60
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Equipment
1 large sauce pan
1 stove
Dutch oven If you want your stew to be more tender, you can use a Dutch Oven and cook it over medium or low heat.
Ingredients
- 2 tablespoon Fish sauce
- 1/2 cup Soy sauce
- 3 cups Pork pieces
- 2 Tomatoes
- 1/2 cup Cilantro
- Salt and pepper, to taste
- 1/2 tablespoon Minced ginger
- 2 tablespoon Vegetable oil
- 3 Thai chili peppers
- 1/2 cup Basil leaves
- 1 Onion
- 1 teaspoon Minced garlic
Instructions
- In a large sauce pan, add the onions and oil.
- Cook your onions and then add the ginger and garlic.
- Cook your ginger and garlic and then add in the pork pieces.
- Stir fry your pork pieces well.
- Add all the spices and the rest of the ingredients into your dish except the basil leaves.
- When your pork is cooked then add the basil leaves.
- Cook your dish for five minutes.
- Garnish your dish with cilantro.
- Your dish is ready to be served.
Video
Notes
- Adjust the spice level to your preference by increasing or decreasing the number of Thai bird's eye chilies. Remember, these little peppers pack a punch!
- For an authentic touch, use Thai holy basil, known for its peppery flavor. If you can't find it, regular sweet basil will still create a fantastic dish.
- To achieve that perfect stir-fry texture, slice the pork thinly against the grain. This not only ensures tenderness but also allows the flavors to infuse effectively.
Nutrition
Calories: 106kcal | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 2332mg | Potassium: 303mg | Fiber: 2g | Sugar: 4g | Vitamin A: 834IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips for Perfect Thai Basil Pork Stir-Fry
- Prep is Key: Have all your ingredients ready before you start cooking—the process is fast-paced!
- High Heat: Use a hot wok or skillet for that signature sizzle. High heat ensures quick cooking and enhances the flavors.
- Thin Slices: Slice your pork thinly for even and quick cooking. This also allows the flavors to infuse beautifully.
- Quick Cook: Stir-frying is all about speed. Cook the pork in batches if needed to avoid overcrowding the pan.
- Basil at the End: Add the Thai holy basil leaves at the last moment. They wilt quickly and should retain their fresh aroma.
- Sauce Balance: Adjust the sauce components—soy sauce, oyster sauce, and fish sauce—to balance flavors to your liking.
- Customize Heat: Vary the amount of Thai chilies according to your heat preference. Remember, they can be very spicy!
- Fresh Herbs: Don’t skimp on fresh herbs like cilantro and lime juice for that zesty kick at the end.
- Serve Immediately: Stir-fries taste best when served immediately, preserving the vibrant colors and flavors.
- Experiment: Don’t hesitate to experiment—try this stir-fry with chicken, beef, shrimp, or even tofu for a vegetarian twist!
Serving Suggestions
- Prep is Key: Have all your ingredients ready before you start cooking—the process is fast-paced!
- High Heat: Use a hot wok or skillet for that signature sizzle. High heat ensures quick cooking and enhances the flavors.
- Thin Slices: Slice your pork thinly for even and quick cooking. This also allows the flavors to infuse beautifully.
- Quick Cook: Stir-frying is all about speed. Cook the pork in batches if needed to avoid overcrowding the pan.
- Basil at the End: Add the Thai holy basil leaves at the last moment. They wilt quickly and should retain their fresh aroma.
- Sauce Balance: Adjust the sauce components—soy sauce, oyster sauce, and fish sauce—to balance flavors to your liking.
- Customize Heat: Vary the amount of Thai chilies according to your heat preference. Remember, they can be very spicy!
- Fresh Herbs: Don’t skimp on fresh herbs like cilantro and lime juice for that zesty kick at the end.
- Serve Immediately: Stir-fries taste best when served immediately, preserving the vibrant colors and flavors.
- Experiment: Don’t hesitate to experiment—try this stir-fry with chicken, beef, shrimp, or even tofu for a vegetarian twist!
FAQs of Thai Basil Pork Stir-Fry
- Can I use other types of protein? Absolutely! This stir-fry is versatile. You can substitute pork with chicken, beef, shrimp, or even tofu for a vegetarian option.
- Is Thai holy basil necessary? While Thai holy basil adds an authentic touch, you can use regular sweet basil. The flavors will still be delicious.
- How do I prevent the pork from becoming tough? Cook the pork in batches on high heat for a quick sear. Overcooking can make it tough, so watch it closely.
- Can I adjust the spiciness level? Definitely! Feel free to add more or fewer Thai chilies to control the heat according to your preference.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat until warmed through.
Bring the best of Thai cuisine to your table—try our Thai Basil Pork Stir-Fry recipe today. Aromatic, easy, and simply irresistible!
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.
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