World Cuisine

  • 2 tablespoons vegetable oil
  • 1 garlic clove, crushed
  • 2 red chillies, finely chopped, or to taste
  • 125 g (4 oz) lean pork, finely sliced
  • ¼ teaspoon black pepper
  • 1 tablespoon Thai fish sauce (nam pla)
  • ½ teaspoon sugar
  • 50 g (2 oz) canned sliced bamboo shoots, drained (optional)
  • 2 tablespoons finely chopped onion
  • ½ red pepper, cored, deseeded and finely sliced
  • 4 tablespoons chicken or vegetable stock
  • 2 handfuls of basil leaves, plus extra to garnish
  • 3–4 large red chillies, sliced and deseeded, to garnish

Heat the oil in a wok over a high heat. Add the garlic and chillies to the wok and stir-fry until the garlic is just golden. Add the pork, pepper, fish sauce and sugar, stirring constantly.

Stir in the bamboo shoots, if using, with the onion, red pepper and stock. Cook for 5 minutes. Stir in the basil leaves and cook for 1 minute more.

Garnish with basil leaves and large slices of red chilli, then serve immediately with rice, if liked.

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