• 3 Tbsp VG oil
• 70g Stir-fry Holy Basil paste
• 290g of minced chicken (or pork)
• 1 Tbsp water or stock
• 1 Tbsp BE oyster sauce
• 1 Tbsp BE Fish sauce
• 50g long beans
• 2•4 chilies (Serrano or more spicy)
• 4 pces baby corn
• 1/2 Tbsp sugar
Optional : 1 handful of fresh Holy basil + fried egg to serve
This recipe can also be made with cooked spaghetti to transform this dish into ‘kee mao’ recipe.It that case it will also accommodate very well with seafood.
You can make this recipe vegan by substituting the meat with diced mushrooms or diced deep frying tofu, use VG oyster sauce and light soya sauce instead of fish sauce.
© Blue Elephant International 2023