My brother, the make-it-up chef, occasionally comes across some amazing recipes. When he made this dish for me, I ate so much of it that he kept making it for me. When I was pregnant with my daughter, he made a whole batch just for me and froze it into single serve portions. While this isn’t exactly his recipe (he doesn’t really record down what he puts into it), it’s based on what he has told me he puts into it. It tastes pretty close to his but I’ve put a lot more green beans in (because I love the green beans).
Prep time 20 mins
Cook time 20 mins
500g lean minced pork
2 tbsp peanut oil
6 cloves of garlic, crushed
3 chillies, sliced thinly
240g snake beans, sliced into 2-3cm lengths (you can use less)
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp fish sauce
1 1/2 tsp sugar
100g Thai basil
Brown the minced pork in a large pan and set aside.
In the same pan, heat the peanut oil and add the garlic and chillies, stirring until fragrant
Add the snake beans and sautee for a 5-10 minutes until cooked. Add some water to help the snake beans cook faster and more evenly.
Meanwhile, mix the oyster sauce, soy sauce, fish sauce and sugar in a bowl until the sugar dissolves.
Add the cooked minced pork that was set aside previously to the pan and stir for a few seconds.
Then add the sugar and sauce mixture and stir until combined.
Add the Thai basil and stir for a few more minutes until they are wilted. Take off the heat and serve with steamed rice and a fried egg (not included in calorie count).