- 1 bundle (400 gm) green long beans, cut into 1 cm lengths
- 300 gm (or more if like) minced pork, seasoned with 1/2 t castor sugar, 1/2 t salt, 2 t light soy sauce
- 1 bundle (200 gm) Thai basil, leaves only
- 2 big red chilies, cut into small 1 cm pieces
- 2 bird's eyes chilies (optional)
- 2 cloves garlic, chopped
- 1 small red onion/shallot, chopped
- 2 t shrimp paste (Lee Kum Kee brand)
- salt to taste.
- 3 T chili oil or use veg oil, or a combo of, for a less hot dish
- Heat up a wok. Add oil and fry the garlic, onions and long beans, adding a large pinch of salt, under medium heat. Push the beans to the side of the wok, or dish it out. Add the pork (I prefer not to add more oil but you can), stirring well to break up it up, and then add the chilies.
- Add the shrimp paste (substitute with chicken stock powder or oyster sauce as last option) and stir well to mix. Continue to stir-fry until all the liquid is gone (the dish tastes better dry). Season with more salt and shrimp paste if necessary.
- Turn the heat to high, add the basil leaves, stir through and dish up.
- Serve with hot rice. I like it with crisp iceberg lettuce.
Source: Hunger Hunger
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