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25 minutes
Prep: 15 minutes
Cook: 10 minutes
243 calories per serving view nutrition facts
4 servings
suggest servings
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| 1 | pound | pork tenderloin | trimmed of all fat and sinew |
| 1 | each | basil | bunch (2 cups leaves) |
| 4 | each | scallions, spring or green onions | |
| 3 | tablespoons | peanut oil | |
| 2 | cloves | garlic | peeled and minced |
| 3 | each | chilies | red or green, hot, thinly sliced |
| 2 | teaspoons | fish sauce | |
| 2 | teaspoons | soy sauce | |
| 1 | teaspoon | sugar | |
| 1/4 | cup | chicken broth | or water |
Thinly slice the pork across the grain.
Wash, dry and stem the basil.
Mince the white part of the scallion.
Cut the green part into 1 inch pieces.
Heat the wok over a high flame.
Swirl in the oil and heat almost to smoking.
Add the garlic, chilies and white part of scallions and cook for 10 seconds.
Add the pork and stir fry for 1 minute.
Add the fish sauce, soy sauce, sugar, stock and green part of scallions and bring mixture to a boil.
Stir in the basil and cook for 20 seconds or until the leaves are wilted and the pork is cooked.
The dish is supposed to be soupy.
Serve at once with rice or noodles.
| % Daily Value* | |
| Total Fat 14.0g | 21% |
| Saturated Fat 3.0g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 231mg | 10% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 2.0g | |
| Protein 25.0g | 50% |
| Vitamin A | 3% | Vitamin C | 9% | |
| Calcium | 3% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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