Ingredients
1 tbsp jarred crushed garlic
1 tbsp lemongrass paste
2 fresh long red chillies, deseeded and finely sliced
2 eschalots, sliced
500 g chicken mince
2 cups chopped green beans
2 tbsp fish sauce
2 tbsp tamari soy sauce
1 tbsp brown sugar
1 cup fresh basil leaves
Method
- Heat a wok over a medium heat and add 1 tablespoon vegetable oil. Add the garlic, lemongrass, chilli and eschalots and stir-fry for 20 sec.
- Add the chicken mince, increase heat and stir-fry for 2 min, breaking up mince with a spoon. Add the beans and cook for a further 2-3 min, or until chicken is cooked through.
- Add the fish sauce, soy sauce and sugar and stir-fry for a further 30 sec. Remove from heat and stir through the basil. Serve immediately with steamed jasmine rice. Garnish with extra basil leaves and sliced red chilli if desired.