Back to 2 servings sauce 1 tbsp oyster sauce 1 tbsp light soy sauce 2 tsp fish sauce 1 tsp dark soy sauce, optional, for color and richer flavor 1.5 tsp sugar 2 tbsp water aromatics 6 cloves garlic, minced 3 Thai chilies, chopped; use 1 to 3 depending on heat tolerance 0.25 cup mild red chilies, chopped; red bell pepper works in a pinch 0.25 medium onion, finely diced; optional main 12 oz ground pork or chicken, or sliced chicken, beef, or firm tofu 1.25 cup holy basil leaves, loosely packed; Italian or Thai basil can substitute to serve 2 eggs, one per person, for frying main vegetable oil, as needed, for frying to serve jasmine rice, cooked, for serving prik nam pla, optional condiment of fish sauce, lime juice and sliced chilies
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1 Step 1: Stir together the oyster sauce, light soy sauce, fish sauce, dark soy sauce, sugar and water in a small bowl until the sugar dissolves. Set aside.2 Step 2: Pound the Thai chilies in a mortar to a fine paste, then add the garlic and mild red chilies and pound to a rough paste with no large chunks.3 Step 3: Heat a wok or skillet over high heat with a little oil until very hot. Add the meat and sear undisturbed until browned underneath, then toss and cook through, about 3 to 4 minutes for ground meat, breaking it up. Remove from the pan if it releases a lot of liquid, and drain off any excess.4 Step 4: Lower the heat to medium-high. Add a little oil if the pan is dry, then fry the chili-garlic paste for about 2 minutes until the garlic turns golden and fragrant, then add the onion and cook 30 to 60 seconds to soften.5 Step 5: Return the meat to the pan if removed. Turn the heat to high, pour in the sauce and toss for about 30 seconds until coated and heated through; the meat should reach 165°F (74°C) poultry or 160°F (71°C) ground meat, with no pink remaining. For firm tofu, toss until heated through.6 Step 6: Kill the heat under the pan, scatter in the basil and stir for roughly 10 seconds, only until the leaves collapse and darken slightly. Stop there, since cooking it longer dulls its aroma.7 Step 7: In a separate small skillet, pour in oil to a depth of about 1/4 inch and warm it over medium-high heat. Crack in one egg per serving and fry, spooning hot oil over the top if you like, until the edges turn crisp, brown and lacy and the yolk reaches the firmness you prefer.8 Step 8: Spoon the stir-fry over jasmine rice, top with a fried egg, and serve with prik nam pla on the side if using.getsaucepan.com/r/e40ae616-2679-51cb-aa2a-d7aa281debf2
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