4 eschalots finely sliced
2 tsp crushed garlic
2 tsp grated ginger
2 fresh long red chillies thinly sliced
500 g lean lamb mince
1 tbsp fish sauce
¼ cup kecap manis (or gluten-free alternative)
1 cup chopped fresh green beans
½ cup coriander
½ cup basil
100 g dried rice vermicelli cooked according to directions on package
- Heat 1 tablespoon peanut oil in a wok or frying pan over high heat. Add the eschalots, garlic, ginger and chillies. Stir-fry for 1 min.
- Add the mince and cook, breaking up the lumps with a spoon, for 5 min or until browned. Add the fish sauce, kecap manis and beans. Stir-fry for a further 5 min or until the lamb turns golden and slightly sticky. Remove from heat.
- Stir through the coriander and basil leaves. Serve with cooked rice vermicelli noodles or steamed jasmine rice. Garnish with fresh coriander and basil leaves.