Green Oakleaf & Minced Pork Thai Basil Stir Fry
High-heat, high-fragrance Pad Krapow with Aeroveg Green Oakleaf — fiery, garlicky, and on the table in 20 minutes.
Pad Krapow — Thailand’s beloved basil stir-fry — is the kind of dish that fills a whole kitchen with fragrance and is just as welcome at breakfast as it is at dinner. This home cook’s version uses Thai basil (more widely available than holy basil, and equally aromatic) alongside Aeroveg Green Oakleaf as a co-lead green. The oakleaf’s tender, mildly sweet leaves wilt into the spiced pork with a satisfying softness, holding their own against the heat and savoury fish sauce without overpowering the dish’s Thai character. A fried egg on top is non-negotiable.
Method
- Mix the sauce. Combine oyster sauce, fish sauce, soy sauce, and sugar in a small bowl. Stir until the sugar dissolves. Set aside.
- Fry the aromatics. Heat a wok over high heat until just smoking. Add oil, then immediately add garlic and chilli. Stir-fry for 30 seconds until fragrant — the garlic should be just golden at the edges, not burnt.
- Brown the pork. Add pork mince. Break apart with a spatula and cook over high heat for 4–5 minutes, letting it caramelise slightly at the edges without stirring too often.
- Add the sauce. Pour the sauce over the pork and toss to coat. Let it bubble and cook down for 30 seconds.
- Stir in the greens. Add Aeroveg Green Oakleaf. Stir-fry for 1–2 minutes until just wilted but still vivid green — do not overcook.
- Finish with basil and serve. Remove from heat. Fold in Thai basil leaves — residual heat is enough to wilt them into the dish. Serve over jasmine rice with a fried egg on top.
Aeroveg Green Oakleaf tip: These leaves are tender and wilt very quickly on high heat — add them in the final 2 minutes and keep the wok moving. Their mild, buttery sweetness offsets the salt and heat of the sauce beautifully, without pulling the dish away from its Thai roots.