Ingredients

• 5 to 10 small Thai or serrano chiles, finely chopped

• 7 cloves garlic, finely chopped

• ¼ cup chopped cilantro

• 3 tablespoons vegetable oil

• 1 pound ground pork

• 1 cup fermented black beans

• 2 tablespoons oyster sauce

• 2 tablespoons fish sauce

• 1 teaspoon palm sugar or brown sugar

• ½ cup chicken stock

• ⅓ cup thinly sliced Thai basil leaves

• 1 cup, jasmine rice cooked

Instructions

Make 1 cup of Jasmine rice according to package directions.

Turn on ventilation 5 minutes before cooking.

Combine the chiles, garlic, and cilantro in a small bowl and mix well.

Heat the oil in a wok, swirling to coat the surface. Add the chile mixture and stir-fry until the garlic is aromatic, about 1 minute.

Add the pork and fermented black beans, and stir-fry—stirring often—until the meat is cooked through, about 5 minutes.

Add the fish sauce, oyster sauce, brown sugar, and chicken stock. Toss and stir to combine, and cook until heated through.

Stir in the basil leaves and serve immediately over rice.