Pad Krapow Moo (Thai Basil Pork Stir-Fry)

• 150 g Jasmine rice
• 300 ml Water
• 4 cloves Garlic
• 2 pieces Green chili pepper
• 2 tsp Palm sugar
• 2 tbsp Light soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Fish sauce
• 2 tbsp Vegetable oil
• 250 g Minced pork
• 25 g Fresh Thai basil

1. Rinse the jasmine rice until the water runs mostly clear, then add it to a saucepan with the water. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Take off the heat and leave covered for 5 minutes, then fluff with a fork.
2. Meanwhile, finely chop the garlic and green chilli pepper. In a small bowl, stir together the palm sugar, light soy sauce, oyster sauce and fish sauce until the sugar dissolves as much as it can.
3. Heat the vegetable oil in a wok (or large frying pan) over medium-high heat. Add the garlic and chilli and stir-fry for 20 to 30 seconds until fragrant, keeping it moving so it does not burn.
4. Add the minced pork and stir-fry, breaking it up with a wooden spoon, for 3 to 4 minutes until no longer pink and starting to take on a little colour. Pour in the sauce and cook for 1 to 2 minutes, stirring, until it looks glossy and lightly coats the pork.
5. Turn off the heat and add the fresh Thai basil. Toss for 20 to 30 seconds until just wilted and aromatic. Serve straight away over the jasmine rice.

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