Thai pork with basil
From: The Washington Post, Wed, Aug 22, 1990, by Steven Raichlen.
Servings: 4

1	Lb	pork tenderloin, trimmed of all fat and sinew
1 	bunch	fresh basil (2 C leaves)
4		scallions
3	T	peanut oil
2	cloves	garlic, minced
2-3		hot red or green chilies, thinly sliced
2	t	fish sauce
2	t	soy sauce
1	t	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 the scallions and cook for
10 minutes.
Add the pork and stir-fry for 1 minute.
Add the fish sauce, soy sauce, sugar, stock and green part of the
scallions and bring the 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 spooosed to be a little soupy.
Serve at once with rice or noodles.