Thai Stir Fry

This quick, fragrant, delicious recipe is a regular on my dinner rotation. You can cook several variations of this dish!

Makes at least 4 servings.

Ingredients:

- 5 garlic cloves

- 3 red chillies (more or less as you desire)

- 1¼ lb ground pork (or any ground meat you prefer)

- 1 lb green leafy vegetable (choy sum or baby bak choy are good options)

- 3 tbsp oyster sauce

- 1 tbsp light soy sauce

- 1 tbsp fish sauce

- 1 tsp sugar

- 1 tbsp cornstarch

- ¼ cup cold water

- 1 bundle or about ½ cup of basil leaves (any type of basil you can get your hands on)

- eggs (1 sunny side up egg per person)

Directions:

Wash your vegetables and cut them into about 1½ inch pieces.

If you are using choy sum or any vegetable with a thicker stalk, separate the stalks from the leaves.

In a small bowl, combine your oyster sauce, soy sauce, fish sauce and sugar.

Mince your garlic and thinly slice your chillies.

In a cold wok, put a few tablespoons of vegetable oil and your garlic and chillies. Then turn your heat to high. Once fragrant, add in your meat.

Once your meat is fully cooked, then add in your stems of the vegetables and sauté for a few minutes. Then you can add the leafy parts of your vegetable as they take less time to cook.

While your meat and vegetables are cooking, you can start frying your sunny side up egg to be placed on top your dish.

Once the vegetables are cooked, you can then add your sauce.

In the same bowl, you can combine your cornstarch and cold water and make a slurry. Then add your slurry in and let it boil. Once it comes to a boil, your gravy should have thickened.

Turn off the heat and tear in your basil.

To serve, place stir fry over rice and an egg on top.