Pad kra pao

Method

Heat the oil in a wok or large frying pan over high heat and fry the minced garlic and sliced chillies for about 30 seconds until fragrant. Add the minced pork and stir-fry, breaking it up with a spoon, for 3-4 minutes until cooked through. Stir in the fish sauce, soy sauce, oyster sauce, and palm sugar, then add the chopped long beans and chicken stock, cooking for another 2-3 minutes. Remove from heat and fold in the fresh holy basil leaves gently. Serve over warm jasmine rice with a fried egg on top.