Thai Holy Basil Stir Fry with Sauteed Baby Beans

By: Jacqueline

500g Minced Pork
1 cup Basil leaves
2 Asian shallots (thinly sliced)
5 cloves Garlic (finely chopped) plus 4 extra cloves (finely choppped) for sauteeing beans
1/3 cup Chicken stock
10 tbsp Vegetable Oil (divided into 2 bowls - 5 tbsp in each bowl)
1 tbsp Oyster Sauce
2 tsp Fish Sauce
2 tsp Raw Sugar
1 tsp Lee Kum Kee Soy Sauce
2 tsp Lee Kum Kee Dark Soy Sauce
6 cups Baby beans
2-3 Thai red chillies (thinly sliced) plus extra for garnish
Spring Onions (thinly sliced)
Salt and pepper

To make the sauce, combine oyster sauce, fish sauce, sugar, soy sauce and dark soy sauce in a bowl. Set aside.
Heat 5 tbsp of vegetable oil in a medium wok over medium heat and sauté chopped garlic, diced onion and sliced chillies until fragrant.
Add minced pork to combine with other ingredients. Once it turns pale, add chicken stock and the sauce. Stir to combine and turn the heat up until the whole thing starts to bubble. Turn heat down to simmer and for the liquid to reduce by 2/3.
Add basil leaves to combine with everything else for approximately 15 seconds. Turn the heat off and set aside.
Sautee chopped garlic in a separate wok over medium high heat and add baby beans to combine. Add salt and pepper. Stir baby beans for 2 minutes. Set aside.
To prepare 1 serving, scoop 1 cup of steamed white rice into a medium large bowl. Top it with sautéed baby beans first and then, with some Thai Holy Basil Stir Fry. Garnish with sliced spring onions and chillies, if desired. Enjoy!