I just bought Bill Granger’s Everyday Asian cookbook and was immediately drawn to this dish. I was not disappointed! A great book with a variety of recipes, Asian cooking 101! I added the lime and next time would probably include a little more basil and some sliced red capsicum and mushrooms. You could serve with a side of basmati or brown rice if desired. Serves 3 as a stand alone main dish.
- 4 garlic cloves
- 2 large red chilies
- 2 tbsp grapeseed oil
- 600g good quality chicken mince
- 400g green beans, cut into 5cm lengths
- 2 tbsp fish sauce
- 1 tbsp dark soy sauce
- 1 tbsp caster sugar
- Large handful Asian basil leaves
- Pinch ground white pepper
- Squeeze of fresh lime juice
Pound one of the chilies and garlic in a mortar and pestle until it forms a paste. Slice the remaining chili thinly.
Heat a wok over medium-high heat. Add the oil and the paste and the sliced chili and cook until the garlic starts to color (approximately 30 seconds). Add the mince and cook, stirring continuously until starting to brown, then add the beans and cook for another minute. Add the fish sauce, soy sauce ad sugar and stir-fry for and further 30 seconds. You do not want the beans to lose their crunch. Remove from heat and stir in the basil leaves. Squeeze a little lime over the top and serve!