Holy Basil is a variety of basil that hails from Thailand. It is different in flavor from the Mediterranean versions that are common here. Thai basil is becoming more widely available and can be found in the produce section of most supermarkets. If you cannot find it, use the more common variety, the taste will be different but still good, also cilantro or coriander leaves will make a good alternative.
Here I made this with a variety of onions and garlic, use what you have in any combination and it will still be great.
Thai Holy Basil Pork
- 1 lb pork, diced into bite sized pieces
- peanut or vegetable oil
- 1/4 onion, minced
- 2 garlic cloves, minced
- 1 inch piece of ginger, peeled and minced
- 1 shallot, sliced thin or minced
- 1 tsp corn starch
- 1 Tbsp dry sherry
- 1 Tbsp soy sauce
- 1 tsp sugar
- 1 tbsp water
- 1 tsp Asian fish sauce
- fresh squeezed lime juice
- Thai basil leaves, Holy basil
In a small bowl mix the corn starch, sherry, soy sauce, sugar, water and fish sauce, set aside.
Heat a wok or other heavy bottomed large pan over high heat. Add a tablespoon of oil and the pork. Stir fry until almost finished cooking then add the onion, garlic, ginger and/or shallots to the pan, cook for about a minute, stirring constantly until very fragrant. Do not burn. Add the sauce to the very hot pan and boil for 1 minute, remove from the heat and stir in the lime juice and basil and serve with jasmine rice and stir-fried greens.
{ 3 comments… read them below or add one }
I love Thai Basil in stir fries although I didn't realise it was called Holy Basil-what a great name!
Beautiful mise!
Of all my favorite Thai dishes, Pad Krapow is among the top 5. Give me this on a plate of rice and I'll be as happy as can be.
{ 1 trackback }