Pork Stir Fry with Holy Basil

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  • 4–6 Thai red chillies, finely chopped (deseeded, if you prefer)
  • 6–8 garlic cloves, peeled and finely chopped
  • 3 tbsp groundnut oil
  • 400g pork tenderloin, cut into strips
  • 1 large carrot, peeled and cut into thin strips
  • 200g baby sweetcorn, cut in ½ lengthways
  • 2 small kaffir lime leaves, shredded
  • 2 tbsp fish sauce
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp palm sugar
  • Pinch of ground white pepper
  • 175ml chicken stock
  • Large handful of holy basil leaves, torn
  1. Place the Thai chillies and garlic in a pestle and mortar and pound together well to make a paste (alternatively, blend in a mini food processor until smooth). Heat the oil in a wok or a large non-stick frying pan until hot. Add the garlic and chilli paste and cook for 20 seconds, until fragrant. Toss in the pork and stir-fry for 2–3 minutes, until the pork has changed colour and the texture is firmer. Toss in the carrot, sweetcorn and lime leaves and continue to stir-fry for a further 1–2 minutes.
  2. Add in the fish sauce, soy sauce, oyster sauce, palm sugar and white pepper and continue to stir-fry for 1 minute, mixing well to ensure that the pork is coated. Add the chicken stock and continue to heat for a few minutes until the liquid is reduced. Stir in the holy basil towards the end and spoon onto a bed of cooked rice to serve.