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Thai basil pork stir-fry

A wok filled with Thai basil pork stir-fry

Thai basil pork stir-fry

Name: Thai basil pork stir-fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil; 1 large shallot sliced; 1 lemongrass stalk finely sliced; 2 red chillies finely sliced, plus extra to serve (optional); 3 garlic cloves finely chopped; 2 tbsp soy sauce; 2 tbsp oyster sauce; ½ tbsp fish sauce; ½ tsp caster sugar; 500g pork mince; 200g green beans chopped into thirds; 25g Thai basil larger leaves torn; cooked jasmine rice to serve

Helena Busiakiewicz

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.33 ratingsRate

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This recipe is inspired by the spicy and savoury Thai favourite pad kra pao. You can adjust the amount of chillies to suit your taste

High-protein

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
1 large shallot

sliced
1 lemongrass stalk

finely sliced
2 red chillies

finely sliced, plus extra to serve (optional)
3 garlic cloves

finely chopped
2 tbsp soy sauce
2 tbsp oyster sauce
½ tbsp fish sauce
½ tsp caster sugar
500g pork mince
200g green beans

chopped into thirds
25g Thai basil

larger leaves torn
cooked jasmine rice

to serve

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Nutrition: Per serving

kcal299
fat18g
saturates5g
carbs7g
sugars4g
fibre2g
protein26g
salt2.6g

Method

step 1

This dish comes together quite quickly, so have all the ingredients to hand. Pour the vegetable oil into a large frying pan or wok over a high heat. Once shimmering, add the shallot, lemongrass, chillies and garlic. Cook for 5-6 mins, stirring, until softened and the edges are golden. Pour the soy sauce, oyster sauce, fish sauce and sugar into a small bowl or jug and stir in 1 tbsp water to combine.
step 2

Stir the pork into the pan, then pour in the sauce and green beans. Cook for an additional 5-6 mins, stirring all the while. When the beans are tender with a little bit of bite, stir in the Thai basil.
step 3

Serve immediately alongside the rice, garnished with more chillies if you want extra heat.

Recipe from Good Food magazine, May 2025

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A star rating of 4.3 out of 5.33 ratings

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