Even though this dish is available in most small Thai restaurants, it is one that is easily prepared and cooked. A true ‘wok’ dish, it has a tantalizing flavor that comes from the combination of so many items. It is important to crush the garlic and chilli together and this is best done with a mortar and pestle. If this is a little hot for your taste, you can reduce the amount of chilli and remember to remove the seeds!
| Ingredients | serves 4-6 |
| Sliced pork loin | 500 gm |
| Onion sliced | 200 gms |
| Red Capsicum | 100 gm |
| Green Capsicum | 100 gm |
| Basil leaf (chopped) | 5 – 6 |
| Garlic | 2 cloves |
| Chilli (red) | 3 – 4 |
| Vegetable oil | 4 tbspns |
| Fish sauce (Tiparos) | 4 tbspns |
| Sugar | 1 tbspn |
| Oyster sauce | 1 tbspn |
Cooking Method
Crush the garlic and chilli together with the mortar and pestle. Add oil to the wok and heat quickly and add pounded garlic and chilli to the oil and fry quickly. Now add the sliced pork and stir fry until cooked (do not overcook). Add the onion and the capsicum until cooked, followed by the sugar, fish sauce and oyster sauce. Finally, add the basil leaf and stir for one minute and then serve with steamed rice.
