Instructions: Pound the garlic, chilies, and coriander roots well in a mortar. Heat the oil in a wok. When the oil is hot, add the pounded chili mixture and stir fry. When the garlic is golden brown, add the meat and continue stirring and turning.

When the meat is done, add the oyster sauce, fish sauce, sugar, and enough chicken stock to give the dish some liquid. Add the basil leaves and stir. Serve with rice.

This recipe yields 4 servings.

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