Instructions: Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and chiles and cook, stirring, until fragrant, about 10 seconds. Add the pork and stir-fry until it is no longer pink, about 2 1/2 minutes. Add the basil and green onions and stir-fry for 30 seconds. Add the broth, fish sauce, and sugar; mix well and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens.

This recipe yields 4 servings.

Tips: You can adjust the amount of chile to achieve the degree of hotness you like.

If you can find it, try using Thai basil, which has a stronger anise flavor than regular basil.

Comments: Sometimes I like to give my Chinese stir-fry a peppery Thai accent. Here I used a flavorful combination of Thai fish sauce (nam pla), basil, and chile peppers. Try it - its hot and sensational!

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