Spicy Minced Pork with Thai Basil

This flavoursome Thai-inspired dish is amazingly easy to put together with a few simple ingredients. You can either use minced chicken or pork. The authentic Grapow Moo uses Holy Basil which I replaced with the normal Thai basil.  

Ingredients:

(A)

250g pork mince

1 tbsp light soy sauce

1 tsp cornflour

dash of pepper

(B)

3 cloves garlic, chopped finely

2 shallots, sliced finenly

3 bird's eye chillies (chopped)

3 kaffir lime leaves, remove the thick mid-rib and slice the leaves thinly

(C)

300g french beans (or snake beans), cut finely

1/2 bunch Thai basil, leaves only

1 tsp sugar (or palm sugar)

1/2 tsp dark soy sauce

fish sauce, to taste

dash of pepper

1 1/2 tbsp oil

• Marinade minced pork with cornflour and light soy sauce with a dash of pepper.  Set aside.
• Heat oil in a wok and put in chopped garlic, shallots, chillies and kaffir lime leaves slivers and stir-fry until fragrant.
• Add in marinated minced pork and break apart clumps with the spatula.  Cook for about 1 - 2 minutes or until the pork changes colour.
• Toss in french beans and stir to combine.  
• Stir in dark soy sauce, sugar,  fish sauce  and pepper (adjust seasonings according to your taste).
• Add in basil leaves and toss until basil is wilted.  
• Transfer to a serving plate and serve hot with plain rice.