【塔香广式烧肉】Thai Basil Stir Fry Cantonese Roast Pork

小时候每次过节或者拜拜剩下的广式烧肉妈妈就会加一把九层塔回锅煸炒，这样加工过的烧肉风味更佳，非常好吃。

去年冬天我在门口撒了一把九层塔种子，结果今年夏天家门口就九层塔泛滥了。现在已经来到了初秋，在它们被冻死之前努力吃九层塔，今天午餐就做塔香脆皮烧肉，烧肉是超市熟食部买来的，不够肥，这么做仍然非常美味。 

I have way too many Thai basil plant this year, I keep pulling them out to use in my dishes and I still have so many. But the weather is getting colder by the day, they won’t last for much longer, so you guys will be seeing a lot of Thai basil dishes from me before winter 😂 .

材料：

2-300 克 广式烧肉

2-3 瓣 蒜瓣

2-3 只 泰式朝天椒 可无

1/2 小勺 酱油/鱼露

1/2 小勺 蚝油

Ingredients：

2-300 gm Cantonese Style Roast Pork

2-3 Cloves of Garlic

2-3 Chili/Thai Chili Optional

2 cups of Thai Basil 

1/2 tsp Soy Sauce/Fish Sauce

1/2 tsp of Oyster Sauce

1. 把九层塔洗净摘好，烧肉切片，蒜和辣椒切片，切段。

2. 锅里热上一大匙油，把蒜和辣椒爆香，加入烧肉片稍微翻炒。

3. 加入蚝油和鱼露调味，烧肉本身已有咸味，所以调味可以轻一点。

4. 起锅之前倒入九层塔，稍微翻匀就好了。

1. Clean and pick the Thai basil leaves. Cut the roasted pork into slices. Cut the galic into slices, and chili into small pieces.

2. Heat a tablespoon of oil in a pan, sauté the garlic and chili until fragrant, add the roasted pork slices and stir-fry 2-3 minutes.

3. Add oyster sauce and fish sauce to taste. The roasted pork itself is already seasoned, so the seasoning in this dish can be lighter.

4. Add the Thai basil leaves into the pan and turn briefly before serving.