1-First, prepare all ingredients by slicing shallots, garlic, and chilies, then measure out sauces for quick access.

2-Heat 3 tablespoons of vegetable oil in a wok over medium-high heat, then add sliced shallots and garlic, frying for about 3 minutes until fragrant.

3-Add the sliced chilies and cook for another minute to build the spice level.

4-Increase the heat to high, add 1 pound of ground pork, and break it into small pieces, letting it crisp up for even cooking.

5-Stir in 1 teaspoon sugar, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 2 teaspoons dark soy sauce, and 2 teaspoons oyster sauce; cook for one more minute to blend the flavors.

6-Pour in ⅓ cup chicken broth or water to deglaze the pan, which helps lift all the tasty bits.

7-Finally, add about 1½ cups packed holy basil leaves and stir-fry until they wilt, then serve over jasmine rice with a fried egg on top if you like.