This dish is a collision of the ubiquitous “Spicy basil ________” at Thai restaurants colliding with string beans and pork. Apparently, others have thought the same way, but my dish is once again, heavy on the vegetables and lighter on the meat. Enjoy!
Spicy Thai Basil String Beans and Pork
makes 4-5 hefty servings
2 Tbsp oil + a little more
6 cloves garlic, roughly chopped
Chopped or torn chilies, dried or fresh- as many as you can handle
9 oz lean pork, sliced thinly
2 tsp Shaoxing wine (optional)
5 1/2 cups trimmed string beans (from about 1 3/4 pounds untrimmed beans), chopped
1 Tbsp oyster sauce
2-3 Tbsp fish sauce
1 1/2 loosely packed Thai basil leaves (~30 leaves)
1) In a large pan or wok, add cold oil, garlic, and chilies. Sautee, moving around constantly, until they are fragrant. Immediately add pork and wine (if using), and saute until pork is completely cooked. At that point, take everything out of the work, except the residual oils in, if possible.
2) If you don’t have any residual oil, add a teaspoon or so more of oil to the pan. Heat up the pan until the oil is hot, then add your diced string beans. Sautee until they barely crisp tender.
3) Add ingredients from 1) back in, then add oyster sauce and fish sauce (start with 2 Tbsp). Taste for seasoning, and add more fish sauce if it’s not salty enough. Turn the heat off, then add Thai basil leaves and stir well.
-I love pork, hence so many recipes with pork in it, but feel free to substitute chicken, beef, or fried tofu by weight! Also, feel free to substitute with ground meat instead.
-I used 8 dried Thai chilies and it was hot.
-The wine is optional; use it in if you don’t like a more pronounced ‘porky’ taste, or omit if you don’t have it or don’t mind the pork taste.
-This is great served with rice and a fried egg, if you wish!