Phat Kaphrao (Thai Basil Stir-Fry)

Ingredients

• Vegetable oil (2 tablespoons)
• Garlic (4 cloves, minced)
• Bird's eye chili (2-4, finely chopped (adjust to taste))
• Ground meat (chicken, pork, or beef) (1 pound)
• Sugar (1 tablespoon)
• Soy sauce (2 tablespoons)
• Oyster sauce (1 tablespoon)
• Fish sauce (1 tablespoon)
• Thai basil leaves (1 cup, loosely packed)
• Cooked jasmine rice (4 cups (for serving))

Instructions

1. Heat the vegetable oil in a wok or large skillet over high heat until shimmering.
2. Add the minced garlic and chopped bird's eye chili to the hot oil. Stir-fry for 1 minute, or until fragrant, being careful not to burn the garlic.
3. Add the ground meat to the wok, breaking it apart with a spatula. Stir-fry for about 5-7 minutes, or until the meat is cooked through and browned.
4. In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce, and sugar until the sugar is dissolved.
5. Pour the sauce mixture over the cooked meat in the wok and stir-fry for another 2 minutes, allowing the flavors to meld together.
6. Add the Thai basil leaves to the wok and stir-fry until just wilted, about 30 seconds.
7. Remove from heat and serve hot over cooked jasmine rice.
8. Optional: Garnish with additional fresh Thai basil leaves and sliced bird's eye chili for an extra kick.