Pad Krapow Moo (Spicy Pork with Holy Basil)
- Number of Servings: 5
Ingredients
1 tbsp Olive Oil 4-7 Red Chillies, finely chopped2 tsp Sugar 1 Bunch Holy Basil (or normal basil if you can't get Holy Basil) 500g Pork Mince 3 Cloves Garlic, finely chopped 1tbsp Dark Soy Sauce1tbsp Light Soy Sauce1tbsp Fish Sauce
1. Mince the garlic and chillies together.
2. Heat the oil in a wok over a high heat, add the garlic and chillies and fry for 1 minute. When the garlic starts to turn brown, add the pork mince, stirring constantly for 3-5minutes. The juice will start to come out. Keep stirring until all the juice is gone (tmight take a couple of minutes).
3. Add the sugar, soy sauce and fish sauce and cook for a further two minutes.
4. Remove the basil leaves from their stems. It may appear like a lot of leaves, but the leaves will shrink when cooked and this dish's flavour comes from the leaves.
5. Finally, add the basil. Quickly turn it over a few times to mix the leaves with the meat and then remove from the heat and serve hot with rice.
Number of Servings: 5
Recipe submitted by SparkPeople user MPOUNDER.
2. Heat the oil in a wok over a high heat, add the garlic and chillies and fry for 1 minute. When the garlic starts to turn brown, add the pork mince, stirring constantly for 3-5minutes. The juice will start to come out. Keep stirring until all the juice is gone (tmight take a couple of minutes).
3. Add the sugar, soy sauce and fish sauce and cook for a further two minutes.
4. Remove the basil leaves from their stems. It may appear like a lot of leaves, but the leaves will shrink when cooked and this dish's flavour comes from the leaves.
5. Finally, add the basil. Quickly turn it over a few times to mix the leaves with the meat and then remove from the heat and serve hot with rice.
Number of Servings: 5
Recipe submitted by SparkPeople user MPOUNDER.
Nutritional Info Amount Per Serving
- Calories: 252.3
- Total Fat: 16.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,375.4 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.2 g
- Protein: 20.9 g
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