Wolf's Wok Street Holy Basil Pork Stir-Fry
Dim Sim LimWolf's Wok Street Holy Basil Pork Stir-Fry
Ingredients
For the Pork Stir-Fry
- 1 pound ground pork, lean
- 6 garlic, cloves, minced
- 3 red chilies, bird's eye, thinly sliced (adjust to heat preference)
- 2 shallots, large, thinly sliced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups holy basil leaves, fresh, packed (or Thai basil if holy basil is unavailable)
- 2 tablespoons vegetable oil
For the Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce, Lee Kum Kee brand recommended
- 1 tablespoon fish sauce, Chin-Su brand recommended
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, Chef's Choice brand, for that 'yum yum' factor
- 2 tablespoons water
For Serving
- 4 cups jasmine rice, cooked
- 4 fried eggs, sunny-side up, optional
- 2 tablespoons crispy chili oil, for drizzling, as needed
Instructions
- 1
First things first, let's get that sauce ready! In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce, fish sauce, granulated sugar, chicken powder, MSG (that's the 'yum yum' right there!), and water. Whisk it all together until everything is dissolved. Set it aside. This is your flavor bomb, ready to go!
⏱️ 3 min
- 2
Now, the prep work! Get your cleaver out, baby! Mince that garlic like you mean it. Slice those red chilies thin – remember, we're building flavor and heat here. Thinly slice the shallots. Trim and cut your green beans into 1-inch pieces. And make sure your holy basil leaves are picked and ready. This is all about speed once the wok gets hot, so mise en place is KING!
⏱️ 15 min
- 3
Time to fire up the wok! Get your wok screaming hot over high heat. Add the vegetable oil and let it shimmer. We're looking for that smoke, that 'wok hei' magic! Swirl the oil around to season the wok.
⏱️ 1 min
- 4
Toss in the minced garlic, sliced red chilies, and shallots. Stir-fry vigorously for about 30 seconds until fragrant. Don't let them burn, just get them aromatic! Boom! That's the start of something beautiful.
⏱️ 1 min
- 5
Add the ground pork to the wok. Break it up with your metal spatula or brass ladle. Stir-fry, smashing the pork against the wok, until it's fully browned and cooked through. We want crispy bits, people! This should take about 3-4 minutes. Keep that heat high!
⏱️ 4 min
- 6
Throw in the green beans. Stir-fry for another 1-2 minutes until they are bright green and slightly tender-crisp. We want that texture contrast, baby!
⏱️ 2 min
- 7
Give your prepared sauce a quick whisk again, then pour it over the pork and vegetables in the wok. Stir-fry rapidly, tossing everything to coat evenly. Let the sauce bubble and thicken slightly, about 30 seconds to 1 minute. The aroma is insane right now!
⏱️ 1 min
- 8
Finally, the star of the show! Add the holy basil leaves. Stir-fry for just 15-30 seconds, just until the basil wilts. Don't overcook it! We want that fresh, vibrant basil flavor to pop! All fire!
⏱️ 1 min
- 9
Remove the wok from the heat immediately. Now we serve! Plate generous portions of the holy basil pork stir-fry over fluffy jasmine rice. If you're feeling extra, top each serving with a perfectly fried sunny-side up egg. Drizzle with a little crispy chili oil for that extra kick and visual appeal. Bangali fish all fire!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWolf's Wok Street Holy Basil Pork Stir-Fry
For the Pork Stir-Fry
- 1 pound ground pork, lean
- 6 garlic, cloves, minced
- 3 red chilies, bird's eye, thinly sliced (adjust to heat preference)
- 2 shallots, large, thinly sliced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups holy basil leaves, fresh, packed (or Thai basil if holy basil is unavailable)
- 2 tablespoons vegetable oil
For the Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce, Lee Kum Kee brand recommended
- 1 tablespoon fish sauce, Chin-Su brand recommended
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, Chef's Choice brand, for that 'yum yum' factor
- 2 tablespoons water
For Serving
- 4 cups jasmine rice, cooked
- 4 fried eggs, sunny-side up, optional
- 2 tablespoons crispy chili oil, for drizzling, as needed
Instructions
- 1
First things first, let's get that sauce ready! In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce, fish sauce, granulated sugar, chicken powder, MSG (that's the 'yum yum' right there!), and water. Whisk it all together until everything is dissolved. Set it aside. This is your flavor bomb, ready to go!
⏱️ 3 min - 2
Now, the prep work! Get your cleaver out, baby! Mince that garlic like you mean it. Slice those red chilies thin – remember, we're building flavor and heat here. Thinly slice the shallots. Trim and cut your green beans into 1-inch pieces. And make sure your holy basil leaves are picked and ready. This is all about speed once the wok gets hot, so mise en place is KING!
⏱️ 15 min - 3
Time to fire up the wok! Get your wok screaming hot over high heat. Add the vegetable oil and let it shimmer. We're looking for that smoke, that 'wok hei' magic! Swirl the oil around to season the wok.
⏱️ 1 min - 4
Toss in the minced garlic, sliced red chilies, and shallots. Stir-fry vigorously for about 30 seconds until fragrant. Don't let them burn, just get them aromatic! Boom! That's the start of something beautiful.
⏱️ 1 min - 5
Add the ground pork to the wok. Break it up with your metal spatula or brass ladle. Stir-fry, smashing the pork against the wok, until it's fully browned and cooked through. We want crispy bits, people! This should take about 3-4 minutes. Keep that heat high!
⏱️ 4 min - 6
Throw in the green beans. Stir-fry for another 1-2 minutes until they are bright green and slightly tender-crisp. We want that texture contrast, baby!
⏱️ 2 min - 7
Give your prepared sauce a quick whisk again, then pour it over the pork and vegetables in the wok. Stir-fry rapidly, tossing everything to coat evenly. Let the sauce bubble and thicken slightly, about 30 seconds to 1 minute. The aroma is insane right now!
⏱️ 1 min - 8
Finally, the star of the show! Add the holy basil leaves. Stir-fry for just 15-30 seconds, just until the basil wilts. Don't overcook it! We want that fresh, vibrant basil flavor to pop! All fire!
⏱️ 1 min - 9
Remove the wok from the heat immediately. Now we serve! Plate generous portions of the holy basil pork stir-fry over fluffy jasmine rice. If you're feeling extra, top each serving with a perfectly fried sunny-side up egg. Drizzle with a little crispy chili oil for that extra kick and visual appeal. Bangali fish all fire!
⏱️ 2 min