![]() Slice the yellow onion and baby corn, and pick the holy basil leaves off the stems. Whisk together all the sauce ingredients in a measuring cup or bowl and set aside. Prepare the ingredients: Slice and marinate the pork collar with the marinade ingredients. However, in this version I use a full cup of chicken broth because I love having extra sauce that can be soaked up by the rice in my bowl! If you prefer not to have too much sauce, reduce the amount of broth you add to ¼ – 3/4 cup.įull ingredient list and amounts are in the recipe card below. Clear Chicken Broth: Traditionally, a splash of water or chicken broth is used in a Thai basil pork stir-fry to increase the amount of sauce.Baby Corn (optional): Although not traditionally used in a Thai basil pork stir-fry, I like its mildly sweet nutty flavor and the crunch it adds to the dish.However, either will taste great in this dish! Note that Italian basil is closer in flavor to holy basil than Thai sweet basil. If unavailable, substitute with regular Italian basil or Thai sweet basil leaves. In Asia, you can find it at the Thai stall in your local wet market. Look for it at a Thai grocery store or your local Asian supermarket if you’re based in the U.S. The stems of holy basil are furry and the leaves have ridges on the sides. Thai Holy Basil Leaves: This peppery and slightly spicy flavored Thai herb is the star ingredient in this dish.You can leave it out it if you don’t have it on hand. I’ve used it mainly for color and not heat. The large red chili is mild and tastes similar to bell pepper. You can omit them and use less Bird’s Eye (or any other hot chilies you can get in your area) for a milder dish. Thai Prik Kee Nu green chilies are tiny but FIERY HOT. ![]()
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