serves
1
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
1
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Episode 6
episode • The Streets With Dan Hong • cooking • 24m
G
episode • The Streets With Dan Hong • cooking • 24m
G
Ingredients
- 2 eggs
- ¼ cup (60ml) vegetable oil
- 2-3 cloves garlic
- 4-6 Thai or birdseye chillies (or another spicy red chilli)
- 300 g pork mince
- ½ cup snake beans, cut into 1 cm pieces
- 1 tsp fish sauce
- 2 tsp light soy sauce
- 1 tsp dark soy
- 2 tbsp oyster sauce
- 1 tsp sugar
- 2 cups holy basil (krapow basil leaves), or Thai basil leaves
- Steamed jasmine rice, to serve
Instructions
- Fry your eggs sunny side up in one tablespoon of the vegetable oil until the whites have set but the yolk remains runny. Set aside.
- Crush the garlic and chilli with a pinch of salt, not too finely, in a mortar and pestle.
- Add the remaining vegetable oil to a wok over medium-high heat. Saute garlic and chilli for 30 seconds or until fragrant. Add the pork mince and break up with a wooden spoon. Add the snake beans, fish sauce, light soy, dark soy, oyster sauce and sugar. Turn off the heat and add the basil. Stir through so the residual heat wilts the basil.
- Serve with a side of rice and the fried egg.
Cook's Notes
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.
Stream free On Demand
Episode 6
