Ingredients
- 300g Left over pork crispy pork belly
- 1 cup red capsicum
- 1 clove crushed garlic
- 1 tsp minced ginger
- 1/2 chilli
- 1/2 onion
- 1 cup green beans
- 2x fried eggs
- 2 Tbsp spring onion (garnish)
- 2 Tbspn oil
- 1 Tbsp Oyster sauce
- 1 Tbsp dark soy sauce
- Rice optional
- 1 cup of fresh thai basil (from my garden)
Method
- Add oil to the wok
- Add onion, garlic, ginger & chilli
- Add beans & capsicum
- Add oyster and soy sauce (edge of wok)
- Add pork belly
- Cook for 5min
- Fry of egg till crispy
- Add thai basil (cook off to wilter)
- Finish and add egg and garnish
Product used in recipe
- Lee Kum Kee - Oyster Sauce