2 Tablespoons vegetable oil 1 Tablespoon garlic, minced 2 jalapeno chiles, seeded and minced 3/4 pound lean boneless pork, thinly sliced 1/2 cup fresh basil leaves, thinly sliced 2 scallions cut into 1" pieces 2 Tablespoons gf low-fat chicken broth 1-1/2 Tablespoon fish sauce 1 teaspoon sugar 1-1/2 teaspoons cornstarch dissolved in 1 Tablespoon water
Place a wok or large heavy skillet over high-heat until hot. Add oil, swirl to coat pan. Add garlic and jalapenos, stirring until fragrant, about 10 seconds. Add pork and stir-fry quickly, until just browned. Add basil, scallions, broth, fish sauce and sugar; mix well. Add cornstarch mixture and stir until sauce boils and thickens. Serve immediately with rice.