Thai Basil Pork Stir-Fry

Ingredients

• 10 dried wood ear mushrooms
• 2 tbsp vegetable oil
• 4 large garlic cloves, minced
• 3 long red chillies, finely sliced
• 1/2 red capsicum, deseeded and finely sliced
• 500g lean pork mince (90% meat, 10% fat)
• 2 tbsp Lee Kum Kee Premium Oyster Sauce
• 1/2 tbsp Lee Kum Kee Premium Soy Sauce
• 1/2 tbsp Squid Brand Fish Sauce
• 1/2 tsp caster sugar
• 1 large bunch Thai basil, leaves picked
• Cooked rice vermicelli, to serve

Method

1. Soak the dried wood ear mushrooms in water until they’re fully rehydrated. Wash thoroughly, then use scissors to remove the stems and snip into bite-size pieces.
2. In a small bowl, mix the oyster sauce, soy sauce, fish sauce and sugar together.
3. Heat the vegetable oil in a deep pan over medium-high heat and lightly fry the garlic, chillies and capsicum.
4. Add the pork mince. Use the spatula to break the meat into small pieces and stir-fry until almost cooked.
5. Pour in the sauce and add the mushrooms. Toss well to combine.
6. Add the basil leaves and stir until wilted.
7. Serve over some rice vermicelli.

Product used in recipe

• Lee Kum Kee - Premium Oyster Sauce
• Lee Kum Kee - Premium Soy Sauce
• Squid Brand - Fish Sauce