Sautéed Pork with Thai Basil and Chili

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant and spicy Thai stir-fry featuring tender pork, fresh basil, and fiery chilies balanced with savory and sweet notes. This Thai-inspired pork recipe, ready in about 25 minutes, pairs ground pork, garlic cloves, red Thai chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Thai cuisine 320 cal/serving

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Ingredients

300 grams ground pork
4 cloves, minced garlic cloves
3, sliced thinly red Thai chilies
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 teaspoon sugar
1 cup, loosely packed fresh Thai basil leaves

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 3 sliced red Thai chilies, sauté for 30 seconds until fragrant but not burnt.
Step 2: Add 300 grams ground pork, breaking it apart with a spatula, and cook for 5-6 minutes until browned and cooked through, stirring occasionally.
Step 3: Stir in 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon fish sauce, and 1 teaspoon sugar. Cook for another 2 minutes until the sauce thickens slightly and coats the pork.
Step 4: Remove from heat and fold in 1 cup fresh Thai basil leaves until wilted and aromatic, about 1 minute. Serve immediately over steamed jasmine rice.