Thai Stir-Fried Basil Pork (Gaprao Moo Kai Daao)

Thai Stir-Fried Basil Pork (Gaprao Moo Kai Daao) -

If you're a fan of authentic Thai street food, you must try this wonderful Thai Basil Pork Stir Fry. It's classic Thai at its tastiest. Usually this dish is made with ground pork, but nearly any type of pork or chicken can be used. There are two keys to this dish: first, make sure you use enough basil, and second, get yourself this secret Thai ingredient: Golden Mountain Sauce (see more on this sauce below recipe). ENJOY!

Ingredients:

3/4 lb. to 1 lb. ground pork, OR pork loin, cut into very thin strips (OR substitute chicken breast or thigh)
4-5 cloves garlic, chopped fine
1-2 fresh red chilies, chopped fine (OR substitute 1/2 to 3/4 tsp. dried crushed chili)
1/4 cup chicken stock
1 egg
2 oz. (1 compressed cup, or approximately 2 containers/bags) fresh Thai basil, OR substitute sweet basil
4-5 green onions, sliced
2-3 Tbsp. oil for stir-frying

Garnish: 1 fresh red chili, sliced

STIR-FRY SAUCE:
2 Tbsp. oyster sauce (I used Golden Dragon brand)
2-3 Tbsp.Golden Mountain Sauce (depending on desired saltiness)
1 Tbsp. fish sauce
1 tsp. dark soy sauce
1 generous Tbsp. brown sugar
2 Tbsp. fresh-squeezed lime juice

Directions:

Combine all Stir-Fry Sauce ingredients together in a cup. Stir well to dissolve the sugar. Set near the stove.
Heat a wok or large frying pan over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the garlic and chili. Stir-fry 30 seconds to 1 minute to release the fragrance, then add the meat.
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.
Push ingredients aside and crack the egg into the middle of your wok/pan. Quickly stir-fry to scramble the egg, then mix it in with the other ingredients.
Add the stir-fry sauce and stir to incorporate.
Reduce heat to medium-low. Allow your stir-fry to simmer 2-3 minutes (add a little more of the chicken stock if needed). While the dish is simmering, chop up the basil.
Add remaining chicken stock plus the green onions and the basil. Stir well.
Reduce heat to low and taste-test. Note: this dish should be on the salty side, and as spicy as you can tolerate. If too salty for your taste, add another squeeze or two of lime juice. If not salty enough, add more fish sauce and/or golden mountain sauce. Add more fresh or dried chili (I added fresh for this picture) if desired.
Serve immediately with plenty of Thai jasmine rice and enjoy this classic Thai dish. Excellent when paired with a clean & crisp cold lager!