Ingredients:
400 g (about 1 lb) ground pork
6–8 dried red chilies
4 cloves garlic
1 cup long beans or green beans, chopped
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon fish sauce
½ teaspoon sugar
1 teaspoon dark soy sauce (optional, for color)
2 tablespoons oil
1 small bunch Thai holy basil leaves
To Serve:
Steamed jasmine rice
Stir-fried baby bok choy or Chinese greens
Instructions
Make Chili-Garlic Paste
Roughly crush the garlic and dried chilies together using a mortar and pestle (or mince finely).
Fry the Aromatics
Heat oil in a wok or pan over medium-high heat. Add the chili-garlic mixture and stir-fry until fragrant, about 15 seconds.
Add Pork
Add ground pork and stir constantly, breaking it apart. Cook until no longer pink.
Season
Add oyster sauce, soy sauce, fish sauce, sugar, and dark soy sauce (if using). Stir well to combine.
Add Vegetables
Toss in chopped long beans. Stir-fry for another 2–3 minutes until tender but crisp.
Add Basil
Turn off the heat, toss in Thai basil leaves, and stir until wilted and glossy.
Serve
Spoon over hot jasmine rice with blanched bok choy or fried egg if desired.