| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
|
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean pork loin cut into bite-sized pieces; cut into bite size pieces |
| 1 |
c |
Onion; sliced |
| 1 |
c |
Red and green bell peppers; sliced |
| 1 |
c |
Basil leaves |
| 1/2 |
tb |
Ground fresh chili; (bottled is fine) |
| 1/2 |
tb |
Thai soy sauce; (regular would work) |
| 1 |
tb |
Oyster sauce |
| 1/4 |
ts |
Black pepper |
| 1/2 |
c |
Chicken broth |
| 1/2 |
tb |
Garlic; chopped |
| 2 |
tb |
Cooking oil |
INSTRUCTIONS
Method:
1. Heat oil in wok or saucepan over medium-heat.
2. Add garlic and saute until garlic turns golden brown
3. Add pork, stir and increase heat to high. Stir until the meat is cooked.
4. Add onion, bell pepper, basil leaves, and chicken broth. Stir until
boiling.
5. Add oyster sauce. Thai soy sauce, fresh chili and black pepper to taste.
Remove from heat. Serve hot over steamed rice.
Recipe by: Joy of Thai Cooking author: Ravadi Lekprichakul Quinn
Posted to TNT Recipes Digest by Karla Sterrett <karlas@jps.net> on Mar 30,
1998
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