5-10 Thai chilies, to taste
5 cloves garlic
½ small onion, diced
400 gr minced pork
1 Tbsp oyster sauce
1 Tbsp soy sauce
2 tsp fish sauce
2 Tbsp water
1 ½ tsp sugar
For the dressing :
1 ½ tsp black soy sauce (or dark soy sauce)
1 holland chili or other kinds of mild chili pepper, chopped
1 package long beans, cut into short pieces
1 package of holy basil leaves, loosely packed
Vegetable oil, as needed
2-3 eggs (1 per person)
Note: If you don’t have holy basil, Thai basil will work fine; however, I have found that regular Italian basil actually has a more similar flavour to holy basil than Thai basil does, so that will work as well!
- Pound Thai chilies into a fine paste in a mortar. Add garlic and holland chilies and pound into a rough paste.
- Combine oyster sauce, soy sauce, fish sauce, black soy sauce, water and sugar; stir to dissolve the sugar.
- In a wok or a large saute pan, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden. Add pork and toss until they’re no longer in big clumps. Add the sauce and continue tossing until the pork is almost done. Add onions and long beans; toss until the pork is done. Remove from heat and stir in the holy basil. Taste and adjust seasoning as needed.
- For the fried egg, heat about 1 cm of vegetable oil in a small non-stick pan or a wok over medium high heat. Once the oil is hot (you want the oil very hot, especially if you like runny yolk). Crack the egg directly into the pan and let it fry until the edges are browned and bubbly.
- Serve the stir-fry over rice and top it with the fried egg.