Spicy Pork & Basil Stir-Fry

• Jasmine Rice(300 g)
• Pork tenderloin(650 g)
• Cornflour(1¼ tbsp)
• Rapeseed Oil(2 tbsp)
• Bell pepper(1½)
• Garlic(4 cloves)
• Ginger(20 g)
• Bird Eye Chili(2)
• Soy sauce(3 tbsp)
• Oyster Sauce(2 tbsp)
• Fish sauce(1 tbsp)
• Brown sugar(12 g)
• Rice Vinegar(1 tbsp)
• Fresh basil(35 g)
• Lime(1)optional

Method

1. 1

   Rinse {Jasmine Rice} until the water runs mostly clear. Add to a pot with {Water}, bring to a boil, then cover and cook on low until tender.

   ~12 min

2. 2

   While the rice cooks, slice {Pork tenderloin} into thin strips. Slice {Bell pepper}. Finely chop {Garlic}, {Ginger}, and {Fresh Chili}. Pick the leaves from {Fresh basil}.

   ~10 min

3. 3

   Whisk the sauce in a bowl: {Soy sauce}, {Oyster Sauce}, {Fish sauce}, {Rice Vinegar}, {Brown sugar}, {Cornstarch}, and {Water}. Squeeze in the juice from {Lime}.

   ~3 min

4. 4

   Heat {Vegetable oil} in a large pan or wok over high heat. Add {Pork tenderloin} in a single layer and sear until browned, tossing once or twice so it stays juicy.

   ~4 min

5. 5

   Add {Bell pepper}, then stir-fry until crisp-tender. Stir in {Garlic}, {Ginger}, and {Fresh Chili} for a quick sizzle, then pour in the sauce. Cook, tossing, until the sauce turns glossy and clings to everything.

   ~5 min

6. 6

   Turn off the heat and toss through {Fresh basil} so it wilts but stays bright. Fluff the rice, then serve the stir-fry over {Jasmine Rice}.

   ~1 min