There are so many great things about a stir-fry – it’s quick, easy, healthy and tasty. This Thai-style recipe of mine appeared in the That’s Life! Reader Recipe Cookbook last year, and its a dish I make regularly. I love the use of Kaffir Limes leaves and Thai basil – it gives it a really authentic Thai flavour. You can use chicken or prawns instead of the pork, and substitute broccoli, beans or asparagus for the snow peas. If you’re entertaining, just prep all the ingredients before your guests arrive and stir-fry up a storm just before you are about to eat. Too easy.
Ingredients (serves 4):
2 tablespoons vegetable oil
5 Asian shallots, finely sliced (substitute with 1 red onion)
1 tablespoon finely chopped garlic
750g boneless pork, cut into 2cm cubes
4 bird’s eye chillies, finely chopped
4 kaffir lime leaves (2 doubles), finely shredded
3 tablespoons kecap manis (Indonesian sweet soy sauce)
3 tablespoons fish sauce
200g snow peas, topped, tailed , string removed and halved
1 cup (packed) Thai basil leaves
Equipment:
Wok
Method (20 minutes in total):
1. Prepare and measure all the ingredients.
2. Heat the wok over a stove or burner until hot, add the oil and when hot add the shallots and garlic and stir-fry until golden, about 2 minutes.
3. Add the pork and stir-fry until coloured, about 3-4 minutes. Add the chillies and lime leaves and stir-fry for another minute.
4. Add the kecap manis and the fish sauce and stir-fry until the pork is cooked through, about 3-4 minutes.
5. Add the snow peas and Thai basil and stir-fry for a further minute.
6. Serve immediately with steamed jasmine rice.
