Here, pad kra pao needs holy basil—its peppery bite and sturdy leaves hold up in the high heat. Thai basil is for curries; it turns bitter here. My wok must be smoking hot before the oil even goes in, so the minced pork sears, not stews. I know because my cart has been on this corner for twenty-eight years, and I still grow my own holy basil in pots behind the stall to pick fresh each morning.
#food#cooking
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