Note: You can substitute any protein in this dish if you do not like pork.
Note: Throwback Thursday is a new series where I take some of my original posts here on Curry and Comfort and redo them so I can take better photos.
1lb lean pork cut into strips
1 Tbs of grated garlic cloves
1 Tbs of grated ginger
Thinly slice sweet peppers (or bell peppers)
2 large handfuls of Thai Basil (this is a must for the dish to get it's authentic flavor)
1 bunch of spring onions chopped.
1 tsp cornstarch
red chili flakes and black pepper to taste
Thai bird chilies (optional)
** you can also add other vegetables in the dish. If you add a lot more vegetables you will need to adjust your sauce accordingly.
1/4 cup fish sauce
1Tbs of Soy Sauce
2Tbs of brown sugar.
1/4 cup of water
Set aside until later.
Note: Fish sauce is very authentic to Thai cooking so it is something you want in your pantry for a lot of your Asian recipes.
Sprinkle the sliced pork with some cornstarch and salt. Mix well.
Heat 1Tbs of canola oil on high heat. Once heated add garlic, ginger and some dried red chili flakes (to taste) and stir fry for about 30 seconds. Careful not to burn.
Add the sliced pork and stir fry until pork is almost cooked through. Now add the vegetables and stir fry for 1-2 minutes.
Then add the, basil and sauce. Allow all ingredients to simmer until the pork is cooked through. Serves 4-6 people. Serve with your favorite rice and Thai bird chilies if you want it extra spicy. Enjoy.
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