Ingredients
200 gram chicken minced meat/ pork
8 straw mushroom/ any kind of mushroom (sliced/ quart)
50 gram carrot (sliced/ cut in long stripe)
30 gram french beans/ long beans ( lengthy)
50 gram baby corn (cut in long stripe)
1 fresh chilli ( sliced)
1 chili padi/ bird eye ( sliced/pound)
5 clove garlic ( minced)
Handful of Thai sweet basil leaves 九層塔
200 gram chicken minced meat/ pork
8 straw mushroom/ any kind of mushroom (sliced/ quart)
50 gram carrot (sliced/ cut in long stripe)
30 gram french beans/ long beans ( lengthy)
50 gram baby corn (cut in long stripe)
1 fresh chilli ( sliced)
1 chili padi/ bird eye ( sliced/pound)
5 clove garlic ( minced)
Handful of Thai sweet basil leaves 九層塔
Sauce
2 tbsp oyster sauce
2 tbsp fish sauce
2 tbsp Maggi marinade sauce/ golden mountain sauce
1 tbsp dark sweet soya sauce
1 tsp sugar
1 tsp white pepper corn ( pound)
Method
1. Medium heat, heat up the wok with 5 tbsp olive oil, saute the garlic and chili padi till golden brown.
2. Add the minced meat, stir fry for 3 mins,
3. Add carrot and baby corn, stir fry for 1 min.
4. Pour in the french beans, just for a while, prefer it to be crunchy and green.
5. Pour in all the sauces, sugar, crush pepper corn, toss in the bunch of thai sweet basil leaves, stir well.
6. Toss in the well cook/ al dante pasta thats enough for 2 to 3 person with ¼ cup of the pasta liquid.
7. Medium low heat, quickly toss in and mix the pasta well, till you see the liquid is been adsorbed by the pasta.
8. Turn off the heat and serve right away.
9. Enjoy!