Stir fries rock because they only take minutes to make; it’s all about the right ingredients. In this dish, the lean pork plays nicely with the simple spices. Top the dish with fresh basil and fried eggs. As you eat, your chopsticks or fork pushes through the yolk letting it run down and mix with what’s underneath.
- 1 teaspoon (15 mL) vegetable oil, for frying the eggs
- 2 large eggs
- 5 to 7 red bird’s eye chilies, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 tablespoon (15 mL) vegetable oil, for the stir-fry
- 3 1/2 ounces (100 g) pork tenderloin, cut into 1/8-inch (3 mm) slices
- 1 yard long bean, cut into 3/4-inch (2 cm) lengths, or 10 to 12 snow peas)
- 1 teaspoon (5 mL) soy sauce
- 1 teaspoon (5 mL) granulated sugar
- 1 tablespoon (15 mL) oyster sauce
- 1 cup (250 mL) fresh Thai basil leaves
- Freshly cracked black pepper, to taste
- Steamed jasmine rice, to serve
- In a small nonstick pan over medium-high heat, add the 1 teaspoon (5 mL) vegetable oil. Crack the eggs into the pan, and cook for 30 seconds or until partially set, and then reduce the heat to medium-low, cover, and cook until desired doneness. Set aside.
- Pound the chilies and garlic together in a mortar and pestle. Heat the 1 tablespoon (15 mL) oil in a wok over medium heat, add the pounded chilies, and stir-fry for 1 minute or until fragrant. Add the pork and stir-fry for 3 minutes.
- Add the beans (or snow peas), soy sauce, sugar, and oyster sauce, and stir-fry for about 1 minute. Add the basil leaves, stir-fry briefly, then remove the wok from the heat.
- Arrange the stir-fry on a serving of jasmine rice, lay a fried egg on top of the pork, and finish with a crack of black pepper.