Basil Pork Stir-fry

Ready in 30 minutes

You will need:

• a large wok or frying pan

Ingredients:

Recipe serves 2 to 4

• Pork (ground or thin strips) - 1lbs
• Garlic Cloves (chopped finely) - 4-5
• Fresh red chilies (chopped fine) - 1 to 2
• or substitute 1/2 to 3/4 tsp. dried crushed chili
• Chicken stock - 1/4 cup
• Egg - 1
• Basil leaves - 1 to 1 1/2 compressed cup
• Green Onions (sliced) - 4 to 5
• Oil for stir frying

Stir-fry sauce:

• Oyster sauce - 2 Tbsp
• Fish sauce - 1 Tbsp (optional)
• Hoisin sauce - 1 tbsp (optional)
• Dark soy sauce - 1 Tbsp
• Brown sugar - 1 generous Tbsp
• Fresh squeezed lime juice (optional)

Directions:

1. Combine all stir-fry sauce ingredients together in a cup. Stir well to dissolve the sugar. Set aside.
2. Heat a wok or a large frying pan over medium heat.
3. Add
• Oil and swirl around. Then add
• Garlic
• Chili
• Stir fry for 30 sec to 1 min to release fragrance. Then add
• Meat
4. Stir fry until the pork is nearly cooked (5-6 minutes). Add
• half the chicken stock as you stir fry to keep ingredients sizzling.
• Reserve remaining stock for later
5. Push ingredients aside and 
• crack the egg in the middle of the wok/pan.
• Quickly stir fry to scramble the egg, then mix with other ingredients.
6. Add stir fry sauce and stir to incorporate.
7. Reduce heat to medium low. 
8. Allow stir fry to simmer 2-3 minutes  (add a little more chicken stock if needed). 
9. While dish is simmering chop up the basil.
10. Add
• remaining chicken stock 
• green onions
• basil
• and stir well.
11. Reduce heat to low and taste test. If too salty add some lime juice.
12. Best served immediately with a side of rice.

Footnote:

While preparing this recipe, I did not have chicken stock. So, I used water instead. 

Pork in Peanut Sauce

Ready in 40 minutes

You will need:

• a Wok
• a large Bowl to mix

Ingredients

Recipe makes 4 servings

• Ginger Root (chopped) - 2 teaspoons
• Garlic (thinly sliced) - 2 Cloves
• Crushed Red Pepper flakes - 1/4 teaspoon
• Soy sauce - 1/2 cup
• Chicken broth - 1/2 cup
• Peanut Butter - 4 tablespoon
• Pork (boneless cut into strips) - 1 1/2 lbs 
• Peanut oil (for frying) - 2 tablespoons
• Onion (chopped) - 1
• Cashew Nuts - 3/4 cups
• Mixed Stir-fry Vegetables (Frozen/freshly cut) - 2 cups 

Directions

1. In a large bowl, stir together
• Ginger
• Garlic
• Red pepper flakes
• Soy sauce
• Broth 
• Peanut butter
• Stir in pork
• Set aside
2. Heat oil in a wok or large skillet over medium-high heat. 
• Stir in onions and cook for about a minute.
• Stir in cashews 
• Cook until onions are soft ans translucent.
• Pour in pork and marinade.
• Cook until pork pieces are done, about ten minutes.
• Stir in mixed vegetables and cook for 5 more minutes.
3. Serve with rice or noodles

Footnotes:

I decided to try this recipe on a whim. Of all the ingredients, I didn't have chicken broth, cashew nuts and peanut oil. So instead of the chicken broth, I just used water with a pinch of salt and instead of peanut oil, I used vegetable oil, the oil I generally use for frying. As for the cashews, I didn't replace it with anything. I just didn't use any. Yet the recipe turned out great. So, this goes in my recipe collection blog!