PREP: 5 MIN • COOK: 15 MIN • READY: 20 MIN • YIELD: 6 SERVINGS
- 2 tbsp vegetable oil
- 6 cloves garlic, minced (2 tbsp)
- 5 Asian shallots or ½ small onion , cut into thin slices (⅓ cup)
- 1½ pounds ground pork
- 6 red Thai chiles , cut into rounds
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp brown sugar
- 1½ cups packed fresh holy basil or Thai basil leaves
- pinch of freshly ground black pepper
- Preheat a large wok or skillet over high heat for 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer. Reduce the heat to medium.
- Add the garlic and shallots and cook until the garlic is light golden and fragrant, 30 to 60 seconds.
- Raise the heat to high and stir in the pork, breaking up clumps with the edge of your spatula. Stir and cook until the meat has just lost its blush, 3 to 5 minutes.
- Reduce the heat to medium and throw in the chiles.
- Add the oyster sauce, fish sauce, soy sauce, and sugar and stir to coat the meat evenly.
- Stir in the basil and cook until the basil is wilted and the pork is cooked through, another 2 seconds to 3 minutes.
- Transfer to a serving dish and sprinkle with pepper.
- Serve hot with freshly steamed rice.