- 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
- 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
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.
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.
• 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.