serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp sunflower oil
- 4 garlic cloves, crushed
- 3 long red chillies, 1 finely chopped, 2 sliced on the diagonal
- 6 red bird’s-eye chillies, finely chopped
- 400 g minced chicken
- 1 tsp soy sauce
- 2 tsp dark soy sauce
- 1 tsp fish sauce
- 1 tbsp oyster sauce
- ½ tsp caster sugar
- 10 green beans, thinly sliced
- 4 large Asian red eschalots (see Note), thinly sliced
- 1 cup holy basil leaves (see Note)
- steamed rice and 4 fried eggs, to serve
Dipping sauce
- 4 thinly sliced red bird’s-eye chillies
- 125 ml (½ cup) soy sauce
- ½ Asian red eschalot, thinly sliced
- ¼ cup holy basil leaves (see Note), finely chopped
Instructions
To make dipping sauce, combine all the ingredients in a bowl and set aside.
Heat oil in a wok over high heat. Add garlic, 1 chopped long red chilli and all the bird’s-eye chillies, and cook for 30 seconds or until fragrant. Add chicken and cook, breaking up lumps, for 4 minutes or until cooked through.
Combine soy, fish and oyster sauces and the sugar in a small bowl. Add to wok with with beans, sliced long red chillies and eschalots, and cook, stirring occasionally, for 1 minute or until heated through. Add basil and remove from heat. Serve the stir-fry with rice and dipping sauce and top with a fried egg.
Note
• Holy basil and Asian red eschalots are from selected greengrocers and Asian food shops.
Photography by Brett Stevens and Katie Kaars.
As seen in Feast magazine, April 2013, Issue 19.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
