Thai style stir fries are simple, quick and packed with flavour. You can use ground pork or chicken for the protein, or finely chop chicken breast or pork loin if you want a chunkier version of this dish. If you can find Thai basil, use it in this recipe, but if not available, regular basil will work in a pinch.
This dish cooks in 10 minutes max, serve it piping hot with steamed jasmine rice, and if you want a more substantial meal, top with a fried egg.
Directions
- In large wok or frying pan, heat oil over medium high heat.
- When oil is sizzling, add garlic, ginger and chilies and stir fry only until fragrant, about 30 seconds.
- Add pork and break up as you stir fry, cook until no longer pink, 3-4 minutes. If mixture is starting to stick, add 1-2 Tbsp water.
- Add fish or oyster sauce, soy sauce and honey while stirring, about 30 seconds. Stir in edamame.
- Add basil leaves and turn off the heat.
- Serve immediately with steamed rice and lime wedges.
Ingredients
- 2 Tbsp Oil
- 2-3 garlic cloves minced
- 1 and 1/2 Tbsp ginger minced
- 2-3 Thai chilies sliced, or more to taste
- 700 g lean ground pork
- 1 Tbsp fish sauce or oyster sauce
- 2-3 Tbsp soy sauce
- 1-2 tsp Farm Boy™ White Liquid Honey (500 g) to taste
- 1 cup Farm Boy™ Shelled Edamame (500 g)
- 1 cup Thai basil leaves
- 1 and 1/2 cups raw Farm Boy™ Jasmine Rice (750 g) steamed, 3 cups when cooked
- Lime wedges for garnish
