400g Open Range pork mince
250g snake beans (or fresh green beans)
2 garlic cloves, crushed
1 tsp fresh ginger, crushed or grated
1-2 small red chillies, finely sliced
Spring onion – white part sliced thinly, green part in 3cm lengths
2 tsp brown sugar
1 tsp fish sauce
2 tbs oyster sauce
2 tbs soy sauce
½ cup Thai basil leaves, roughly chopped
Heat a small amount of oil in a wok or pan, quickly fry garlic, ginger and the white part of the spring onion.
Add mince and brown, then cook for a further 5 minutes.
Once cooked through, add soy, oyster sauce, fish sauce, sugar and beans and cook for a further 5 minutes (if the mixture is a little dry, you may like to add 1-2 tbs of water).
Just before finishing, throw in the green part of the spring onion and basil leaves, toss through and serve.
Serve with vermicelli noodles, rice or lettuce leaves.