Thai Basil Stir Fry Ground Pork And Green Beans Over Quinoa
This dish (Pad Kra Pao) is traditionally eaten with white rice but I threw this over quinoa for less carbs. My mother and grandmother would not approve. I also substituted light soy sauce with coconut aminos in this recipe. To keep it more traditional, make this white rice – it also soaks up the sauce and flavors better.
Ingredients:
- 1 lb ground pork
- 1 tablespoon olive oil
- 1 cup Thai basil
- 1 small sweet onion
- 2 – 4 bird’s eye chili (depending on desired spice level)
- 5 cloves garlic
- 1/2 cup of green beans (cut into small sections)
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 2 teaspoons coconut aminos
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 cup quinoa
- 2 cups chicken broth
Recipe:
- In a pot, add in quinoa and chicken broth and bring to a boil. Bring heat down to a simmer and cook for 15 minutes
- With a mortal and pestle, crush garlic and chilies together
- Over high heat in a wok, add in 1 tablespoon of olive oil garlic/chili mix and diced onions. Cook for about one minute until fragrant
- Add in the ground pork and cook, making sure to break up the pieces, until the pork is browned
- Add in the cut green beans. Mix in oyster sauce, coconut aminos, dark soy sauce, fish sauce and sugar stirring to coat all the ground pork and green beans
- Continue to cook until sauce has caramelized the pork and green beans are cooked through
- Turn off the heat and add in the Thai basil. Stir until the Thai basil starts to wilt
- Serve immediately over quinoa (or steamed white rice)