Cooking Instructions

Rice topped with stir-fried spicy minced pork and basil (Kao Rad Pad Ka Prao Moo Sab)

Wash yard long beans and baby corn, cut off both ends of yard long beans and slice into
small pieces. Peel garlic, remove yellow pepper stems, wash and pat dry. Cut garlic and
yellow pepper into small pieces and pound well in a mortar. Heat oil in a wok over medium
heat. When oil is hot, add well pounded garlic and yellow pepper, fry until fragrant and
then add minced pork. Stir-fry until minced pork is cooked, season with thin fi sh sauce
and sugar. Stir-fry until all ingredients are mixed thoroughly, add sliced yard long beans,
baby corn and holy basil leaves, stir regularly for about 2–3 minutes or until long green
beans and baby corn are soft, then remove from heat. Place the stir-fried pork and basil
on the top of the steamed rice on a plate and serve immediately.