THAI-STYLE STIR-FRIED GROUND PORK WITH BASIL (PAD BAI HORAPA

• 份量: Mield Serves 4
• 准备时间: 15 minutes
• 总时间: 25 minutes

配料

6 medium garlic cloves, peeled (about2 tablespoons/16g)

1 medium shallot (about 1½ ounces/45

9), peeled

2 to 8 Thai bird chiles, stems removed (⅛ to ½ ounce/4 to 15 g; see Notes)

2 tablespoons (30 ml) peanut, rice bran, or other neutral oil

1 pound (450 g) lean ground pork, chicken, or beef or crumbled firm tofu (see Notes)

⅓ pound (150 g) green beans or long beans, cut into ½-inch pieces (optional; see Notes)

2 tablespoons (30 ml) fish sauce, plus more to taste

1teaspoon (4 g) granulated sugar or palm sugar, more or less to taste

1tablespoon (15 ml) dark soy sauce (optional; see Notes)

1 tablespoon (15 ml) oyster sauce (optional; see Notes)

1½ounces (45 g) fresh basil leaves (about 1½ cups packed; see Notes)

To Serve:

Steamed jasmine or short-grain rice

Nam Pla Prik (optional; page 257)

Extra-Crispy Fried Eggs

步骤

If using a Mortar and Pestle: Roughly chop the garlic, shallots, and chiles and place in the mortar. Add a small pinch of kosher salt. Pound with the pestie until roughly mashed (no need to form a paste here).

If Not Using a Mortar and Pestle: Mince the garlic, shallots, and chiles by hand or in a minichopper.

2 Combine the oil and garlic/shallot/chile mixture in a wok or skillet and place over medium-high heat. Cook, stirring frequently, until the aromatics are lightly softened and the oil is fragrant, about 30 seconds after it starts sizzling. Add green beans and toss for about a minute (I don’t know, this part was left out of the recipe in the book, but a minute worked pretty well).

3 Add the meat or tofu and cook, stirring and tossing while breaking it up with a spatula until no longer pink, about 2 minutes. Add the fish sauce, sugar, soy sauce (if using), and oyster sauce (if using). Continue to cook until most of the liquid is evaporated but the mixture is still nice and moist, about 1 minute.

4 Remove the wok or skillet from the heat. Add the basil and toss to combine until wilted. Serve immediately with rice, nam pla prik, and extra-crispy fried eggs.

备注

My notes:

Killer recipe for the time required. No real adjustments necessary other than swapping in the Serrano pepper.

Notes from the book:

For best results, start with a whole piece of pork sirloin (or chicken breast, or firm tofu, or fish, or beef sirloin, or any lean meat really) and chop by hand. For easiest results, use ground meat from the supermarket.

Two Thai bird chiles will be quite hot. Eight chiles will be blazing hot (have that cool, sweet, milky Thai iced tea handy!). For milder heat, replace the Thai bird chiles with half of ajalapeño or serrano chile.

neanscenerducemena dec uen te tre sur-ray

but they can be delicious and are a nice way to break up the meatiness.

If you want a more traditional version of the dish,

onte oaksoy sauce ane ovstersauce ane.

season with more fish sauce to taste. For the most authentic results, look for holy basil at an Asian supermarket (bai ka-prao). Thai purple basil or plain old sweet Italian basil can be used mis olace

A mortar and pestle will produce the most flavorful results, but you can easily make the dish without one.