Holy Basil & Pork Stir Fry

By Micki Brown

Serves 4


2 tbsp coconut oil

6 cloves garlic (2 minced, 4 finely chopped)

3 medium size jalapenos, seeds and stem discarded, finely chopped

1 pound lean ground pork

1 large bunch holy basil, leaves and flowers only, discard stems

1 tbsp corn starch

1 tbsp raw honey

¼ tsp ground ginger

1 tsp garlic, minced

2 tbsp soy sauce

1 tbsp apple cider vinegar

2 tbsp water

½ cup chicken broth

1 tbsp fish sauce

4 free-range eggs

4 green onions, thinly sliced

1 avocado, sliced, pit and skin discarded

Brown short grain rice, cooked according to package instructions


In a small bowl, whisk together the corn starch, honey, ginger, minced garlic, soy sauce, vinegar, water, fish sauce, and broth; set aside. In a wok or large skillet heat the oil over medium-high heat. Add the chopped garlic and jalapenos and stir fry for about 1 minute. Add the ground pork and stir fry until it is cooked through and crumbled. Add the holy basil and continue stir frying until the basil is wilted. Add the sauce and continue cooking and stirring until the sauce has thickened. Place in a bowl and set aside briefly. Crack the eggs, one at a time, into the pan and fry over medium heat, flipping them over at the halfway point, to desired doneness (over easy takes about 1 minute per side). To serve, place desired amount of rice on a plate; top with stir fry mixture. Place an egg on top of the stir fry, then sprinkle with green onions, and place the avocado slices on top or along the side.