with rice, 2-3 people
- 3/4 - 1 lb. pork, cut into very thin strips. Chicken and beef are also acceptable.
- 4-5 cloves garlic, finely chopped
- 1-2 fresh red chiles, finely chopped or use 1/2 - 3/4 teaspoon dried crushed chiles
- 1/4 cup chicken stock
- 1 egg
- 1/4 -1/2 cup fresh Thai basil (if Thai basil is not readily available, use regular basil) and be generous
- 4-5 green onions, sliced
- 2-3 Tablespoons Basil olive oil
- Garnish: 1 fresh red chili, sliced
- Stir-Fry Sauce
- 2 Tablespoons oyster sauce
- 2-3 Tablespoons Golden Mountain Sauce (look in Asian food section or order from Amazon)
- 1 Tablespoon fish sauce
- 1 teaspoon dark soy sauce
- 1 Tablespoon brown sugar
- 2 Tablespoon fresh squeezed lime juice
- Combine the stir-fry sauce ingredients in a cup or small bowl. Stir well to dissolve the sugar. Place near the stove.
- Heat a wok or large frying pan over medium-high heat. Add 2-4 Tablespoons Arbequina Extra Virgin Olive Oil and swirl around the pan, then add the garlic and chili. Stir-fry 30 seconds to 1 minute to release the fragrance, then add the meat.
- Stir-fry until the pork is nearly cooked 5-6 minutes. add half the chicken stock as your stir-fry to keep ingredients sizzling. Reserve remaining stock for later.
- Push ingredients aside and crack the egg into the middle of your wok/pan. Quickly stir-fry to scramble the egg, then mix it in with the other ingredients.
- Add the stir-fry sauce and stir to incorporate.
- Reduce heat to medium low. Allow your stir-fry to simmer 2-3 minutes (add a little more of the chicken stock if needed. While the dish is simmering chop up the basil.
- Add remaining chicken stock plus the green onions and basil. Stir well.
- Reduce heat to low and taste-test. Note: this dish should be on the salty side and as spicy as you can tolerate. If too salty for your taste, add another squeeze or two of lime juice. If not salty enough, add more fish sauce and/or golden mountain sauce. add more fresh or dried chili, if desired.
- Serve immediately with plenty of rice.