Sometimes I read so many food blogs that, even with Google Reader and all the others, I lose track of heaps of amazing recipes I’d like to try. They’re still out there in the blogosphere and I know I’ll find them again, but I do lose track. Other times, I see something on a blog that grabs my attention and perfectly fills the void in my weekly menu plan. This dish did just that.
Then, I forgot to buy chicken at the grocery store. And I didn’t want to go back. Because I’d already been that day. And because it was 111 degrees out. And “Friends” was on. And, oh yeah, we’re moving! We bought a house! So, because we’re moving soon, I replaced the chicken with a couple of pork chops I had in the freezer. They really were too thin to be all that good as chops anyhow. And it’s one less thing to move 🙂
Spicy Basil Pork
adapted from Elly Says Opa!
1-2 TBSP canola oil (leaner meats may require more oil)
1 large shallot, minced
1 1/4 lb. pork or chicken (your preferred cut), cut into 1-in. cubes
4 cloves garlic, minced
1 TBSP fish sauce
1 TBSP oyster sauce
2 TBSP low-sodium soy sauce
1 TBSP chili paste, like Sambal Oelek
1 TBSP sugar
2 tsp. water
1 1/2 tsp. cornstarch
1/4 c. sliced basil leaves (preferably Thai)
white or brown rice, for serving
additional soy sauce and/or chili sauce, for serving
1. Heat the oil in a large nonstick skillet over medium-high heat; swirl
to coat. Add shallots and cook 1 minute. Add pork and garlic to
pan. Cook 6-8 minutes, stirring occasionally, or until meat is
2. Meanwhile, whisk the fish sauce and the next 6 ingredients (through
cornstarch) together in a small bowl. Add fish sauce mixture to meat and cook 1 minute more or until mixture thickens. Stirring to
coat entire mixture. Remove from heat and stir in basil. Serve in a large bowl or in individual bowls alongside rice. Serves 4.