Yield: 4 servings
|5 smalls||Thai or serrano chiles - (to 10); finely chopped|
|7 \N||Garlic cloves; finely chopped|
|¼ cup||Chopped cilantro|
|3 tablespoons||Vegetable oil|
|1 pounds||Ground pork|
|2 tablespoons||Oyster sauce|
|2 tablespoons||Fish sauce|
|1 teaspoon||Palm sugar or brown sugar|
|½ cup||Chicken stock|
|⅓ cup||Thinly-sliced basil leaves|
Combine the chiles, garlic and cilantro in a small bowl and mix well. Heat the oil in a wok, swirling to coat the surface, add the chili mixture and stir-fry until garlic is aromatic, about 1 minute. Add the pork and stir-fry, stirring often, until meat is cooked, about 5 minutes. Add the oyster sauce, fish sauce, sugar and chicken stock, toss and stir to combine and heat thoroughly. Stir in the basil leaves and immediately serve over rice. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B03 broadcast 08-06-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.