1 lb Pork tenderloin, trimmed of

           -all fat and sinew
      1 bn Basil (2 cups leaves)

           -(Theirs has minty clove
           -flavour)
      4    Scallions

      3 tb Peanut oil

      2    Cloves garlic

      2    3 hot red or green chiles,

           -thinly sliced
      2 ts Fish sauce

      2 ts Soy sauce

      1 ts Sugar

    1/4 c  Chicken stock or water

  Thinly slice the pork across the grain. Wash, dry and stem the basil.
  Mince the white part of the scallion. Cut the green part into 1 inch
  pieces.
  Heat the wok over a high flame. Swirl in the oil and heat almost to
  smoking. Add the garlic, chilies and white part of scallions and cook for
  10 seconds. Add the pork and stir fry for 1 minute. Add the fish sauce,

  soy sauce, sugar, stock and green part of scallions and bring mixture to a
  boil. Stir in the basil and cook for 20 seconds or until the leaves are
  wilted and the pork is cooked. The dish is supposed to be soupy. Serve at
  once with rice or noodles.
  Fragrant dish - noe of the glories of Thai street food.