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Holy Basil & Pork Stir Fry

 2 tbsp coconut oil
 6 cloves garlic (2 minced, 4 finely chopped)
 3 medium size jalapenos, seeds and stem discarded, finely chopped
 1 lb 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
1

In a small bowl, whisk together the corn starch, honey, ginger, minced garlic, soy sauce, vinegar, water, fish sauce, and broth; set aside

2

In a wok or large skillet heat the oil over medium-high heat.

3

Add the chopped garlic and jalapenos and stir fry for about 1 minute

4

Add the ground pork and stir fry until it is cooked through and crumbled

5

Add the holy basil and continue stir frying until the basil is wilted.

6

Add the sauce and continue cooking and stirring until the sauce has thickened

7

Place in a bowl and set aside briefly.

8

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)

9

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.