Thai Basil and Lamb Stir Fry

Fri, 27 May 2022

Eva Pau's Thai Basil and Lamb Stir Fry

Ingredients:
- 1 medium sized red chilli, finely chopped and minced. De-seeding optional.
- 2 cloves of garlic, finely minced.
- Approximately 35 picked fresh Thai basil leaves, stalkless.
- 150g minced lamb.
- Steamed jasmine rice to serve.

Marinade for pork:
- 1 tbsp soy sauce
- 1 tbsp sweet soy sauce
- 1 tbsp oyster sauce
- 1 tbsp soybean paste
- 1 tsp sugar

Method:

1. Marinade the lamb with tablespoons of soy sauce, sweet soy sauce, oyster sauce and soybean sauce, and one teaspoon of sugar.

2. Pour 2 tablespoons of groundnut oil into a hot wok.

3. Once the oil is hot, add the minced red chilli and minced garlic. Stir fry for 2 - 3 mins until fragrant. Do not let the garlic burn or turn too golden brown.

4. Add the minced lamb and stir fry for 5 mins.

5. Now add the fresh basil leaves and stir fry for a further 3 mins until the leaves have shrivelled.

6. Ready to serve with steamed jasmine rice.