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      Title: Pad Krapao Moo (Spicy Basil Pork)
 Categories: Pork, Thai
      Yield: 4 Servings
 
      3 tb Vegetable oil
      2    Shallots; thinly sliced
      7 cl Garlic; sliced
      3    Thai bird or holland
           - chilies; de-seeded, if
           - desired, and thinly sliced
      1 lb Ground pork (450 g)
      1 ts Sugar
      1 tb Fish sauce
      1 tb Thin/light soy sauce
      2 ts Dark soy sauce
      2 ts Oyster sauce
    1/3 c  Low sodium chicken broth or
           - water
  1 1/2 c  Holy basil leaves; packed
 
  Preparation time: 10 minutes
  Cooking time: 5 minutes
  
  In a wok over medium high heat, add the oil, shallots, and garlic,
  and fry for 3 minutes.
  
  Add the chilies and cook for another minute.
  
  Crank up the heat to high, and add the ground pork, breaking it up
  into small bits and allowing it to crisp up.
  
  Add the sugar, fish sauce, thin/light soy sauce, dark soy sauce, and
  oyster sauce. Stir-fry for another minute and deglaze the pan with
  the broth or water. Because your pan is over high heat, the liquid
  should cook off very quickly.
  
  Add the holy basil leaves, and stir-fry until wilted.
  
  Recipe by Sarah Leung
  
  Recipe FROM: <https://thewoksoflife.com/pad-kra-pao/>
 
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