Sichuan Sausage and Thai Basil Stir-Fry

A vibrant and flavorful dish combining Sichuan pepper sausage and aromatic Thai basil, inspired by traditional pad kra pow.

By @the_culinary_cartel

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 1 teaspoon Sichuan pepper
• 1 teaspoon coriander seeds
• 4 cloves garlic
• 3 pieces bird's eye chillies
• 2 pieces shallots
• 7 oz green beans
• 1 cup jasmine rice
• 1.5 lbs sausage meat chicken or pork, skins removed
• 0 for frying oil
• 3 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 3 teaspoons light soy sauce
• 2 teaspoons dark soy sauce
• 0.5 teaspoon sugar
• 0.88 oz Thai basil
• 4 pieces egg
• 0 sliced chili optional for garnish

Instructions

1. Toast the Sichuan pepper and coriander seeds in a dry pan until fragrant. Transfer to a pestle and mortar.
2. Add peeled garlic cloves and bird's eye chilies to the pestle and mortar. Grind everything into a paste and set aside.
3. Slice two shallots into rounds and prepare 200g of green beans, cutting them into bite-sized pieces.
4. Rinse and cook 1 cup of jasmine rice, using a 1 1/4 cups of salted water until perfectly cooked.
5. Heat a wok over medium-high heat and add a drizzle of oil. Stir-fry 700g of sausage meat until browned and cooked through.
6. Add the garlic-chilli paste and sliced shallots to the wok. Stir-fry until fragrant. Add oyster sauce, fish sauce, both soy sauces, and sugar. Stir to combine.
7. Add green beans to the stir-fry and cook until they are tender-crisp. Turn off the heat and stir in Thai basil leaves.
8. Wipe down the wok and add enough oil to coat the bottom. Fry 4 eggs, one per person, until the edges are crispy and the yolks are cooked to your liking.
9. Portion the cooked rice onto plates, top with stir-fry and a crispy fried egg. Garnish with additional sliced chili if desired.