2 Serves
25 Mins
Finely mince the garlic and chili peppers using a chef's knife on a cutting board.
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IndianVitamin E
1 mg / 15 mgVitamin K
500 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
120 µg / 400 µgCalcium
272 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
126 mg / 420 mgPhosphorus
351 mg / 1,250 mgPotassium
900 mg / 4,700 mgSodium
1288 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
15 g / 20 gCholesterol
107 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the vegetable oil in a wok or frying pan over high heat until shimmering.
Add the minced garlic and chili peppers to the hot oil, stir-frying until fragrant.
Add the ground pork to the wok, breaking it apart with a spatula, and cook until browned.
Stir in the fish sauce, soy sauce, and sugar, tossing well to coat the meat.
Remove from heat and fold in the fresh holy basil leaves until just wilted.
52
g92
g27
g
Egyptian