Gordon's Great Escape

Gordon's simple pork stir-fry is the Thais' healthy answer to fast food. Based on the principal flavouring of holy basil, it has a sharp and aromatic taste

Gordon: "I spent my first night in Bangkok standing in the middle of a busy night-market on a stall with the owner, otherwise known as Mr Whiskers. (I still don’t know his actual name!) For years he has been cooking the chicken-based Pad kraphao kai to order, but the night I joined him he cooked a pork version – Pad kraphao moo. This market fare is the Thais’ equivalent of fast food – except it is healthy and tasty.

The dish is so simple, based on the star flavouring of kra phao holy basil with its sharp, mentholated aroma and taste. There are many different basil strains available, but do not confuse this with Thai basil, which has a different flavour."

Serves 4

• 4–6 Thai red chillies, finely chopped (deseeded, if you prefer)
• 6–8 garlic cloves, peeled and finely chopped
• 3 tbsp groundnut oil
• 400g pork tenderloin, cut into strips
• 1 large carrot, peeled and cut into thin strips
• 200g baby sweetcorn, cut in ½ lengthways
• 2 small kaffir lime leaves, shredded
• 2 tbsp fish sauce
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp palm sugar
• Pinch of ground white pepper
• 175ml chicken stock
• Large handful of holy basil leaves, torn

1. Place the Thai chillies and garlic in a pestle and mortar and pound together well to make a paste (alternatively, blend in a mini food processor until smooth). Heat the oil in a wok or a large non-stick frying pan until hot. Add the garlic and chilli paste and cook for 20 seconds, until fragrant. Toss in the pork and stir-fry for 2–3 minutes, until the pork has changed colour and the texture is firmer. Toss in the carrot, sweetcorn and lime leaves and continue to stir-fry for a further 1–2 minutes.

2. Add in the fish sauce, soy sauce, oyster sauce, palm sugar and white pepper and continue to stir-fry for 1 minute, mixing well to ensure that the pork is coated. Add the chicken stock and continue to heat for a few minutes until the liquid is reduced. Stir in the holy basil towards the end and spoon onto a bed of cooked rice to serve.