2 Tablespoons vegetable oil 1 Tablespoon garlic, minced 1 jalapeno, seeded, and slivered 3/4 pound boneless pork, thinly sliced 1/2 cup basil leaves, sliced 2 scallions, cut into 1" pieces 1/4 cup gf chicken broth 1-1/2 Tablespoons fish sauce 1 teaspoon sugar 1-1/2 teaspoon corn starch dissolved in 1 Tablespoon water
Place a wok over high heat until hot and add oil. When hot, stir-fry garlic and jalapeno until fragrant. Add pork and stir until no longer pink. Add basil and scallions; stir. Add broth, fish sauce and sugar; continuing to stir. Add cornstarch mixture and stir until thickened.