Thai Style Stir Fry Recipe

Ingredients

 1 cup Jasmine rice (any white rice will do, but Jasmine is the best for Thai cooking)
 2 cups water
 2 Tbsp vegetable oil
 1 onion, diced
 2-3 cloves of garlic, minced
 1 lb ground pork
 3 eggs
 Fish sauce
 Soy sauce
 1 red bell pepper
 1/2 lb broccoli, cut into bite size pieces
 1 red bell pepper, diced
 1 can bamboo shoots
 1 can water chestnuts (if whole, quarter them)
 3-4 Thai chili peppers, thinly sliced
 1 large bunch of basil
 Juice of 1 lime

Directions

1

Poor the rice into the pot or rice cooker. Rinse rice until the water is clear. Add about another cup or so of water to the pot (water should be double the rice – or if the rice hits my finger’s first knuckle, water will reach my finger’s second knuckle).

2

Turn on rice cooker or place pot on high heat until the water boils, then turn down heat so water simmers. Cover the rice and cook for about 20-25 minutes until rice is tender and there is no more water.

3

Place vegetable oil in a large skillet or frying pan. Heat on medium eat.

4

Add onions and sauté until tender (about 3-4 minutes).

5

Add garlic and sauté until fragrant (about 30 seconds).

6

Add meat and cook until browned.

7

Add all the eggs, some fish sauce and soy sauce (about a tablespoon each). Scramble the eggs until cooked and throughout the dish.

8

Add the broccoli and red bell peppers, thoroughly combine with meat and cook until tender.

9

Add bamboo shoots, water chestnuts, and Thai chilies. Saute until heated through and thoroughly mixed into the dish.

10

While the last of the vegetables are cooking, chiffonade the basil (do this last so the basil doesn’t bruise and look ugly).

11

Add basil and lime juice, mix throughout.

12

Serve pork stir fry on top of rice.

Ingredients

 1 cup Jasmine rice (any white rice will do, but Jasmine is the best for Thai cooking)
 2 cups water
 2 Tbsp vegetable oil
 1 onion, diced
 2-3 cloves of garlic, minced
 1 lb ground pork
 3 eggs
 Fish sauce
 Soy sauce
 1 red bell pepper
 1/2 lb broccoli, cut into bite size pieces
 1 red bell pepper, diced
 1 can bamboo shoots
 1 can water chestnuts (if whole, quarter them)
 3-4 Thai chili peppers, thinly sliced
 1 large bunch of basil
 Juice of 1 lime

Directions

1

Poor the rice into the pot or rice cooker. Rinse rice until the water is clear. Add about another cup or so of water to the pot (water should be double the rice – or if the rice hits my finger’s first knuckle, water will reach my finger’s second knuckle).

2

Turn on rice cooker or place pot on high heat until the water boils, then turn down heat so water simmers. Cover the rice and cook for about 20-25 minutes until rice is tender and there is no more water.

3

Place vegetable oil in a large skillet or frying pan. Heat on medium eat.

4

Add onions and sauté until tender (about 3-4 minutes).

5

Add garlic and sauté until fragrant (about 30 seconds).

6

Add meat and cook until browned.

7

Add all the eggs, some fish sauce and soy sauce (about a tablespoon each). Scramble the eggs until cooked and throughout the dish.

8

Add the broccoli and red bell peppers, thoroughly combine with meat and cook until tender.

9

Add bamboo shoots, water chestnuts, and Thai chilies. Saute until heated through and thoroughly mixed into the dish.

10

While the last of the vegetables are cooking, chiffonade the basil (do this last so the basil doesn’t bruise and look ugly).

11

Add basil and lime juice, mix throughout.

12

Serve pork stir fry on top of rice.

Thai Style Stir Fry Recipe

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