Traditional Thai/Bangkok stir fry (non-spicy version) that's quick and will please the whole family!
200gm/7 oz pork mince
1 tbsp cooking oil
1 tbsp water
1 egg per serving
Soy or fish sauce (optional)
Thai basil leaves (optional)
Fry an egg sunny side up. Set aside.
Heat oil in a wok over high heat. Add pork mince and stir fry quickly for 2-3 minutes or until pork is slightly brown.
Add beans and and Mekhala Organic Thai Basil Garlic Paste keep frying for 1-2 minutes. If too dry, add a little water.
Season with fish or soy sauce to taste.
Stir in basil leaves and serve immediately with egg on top.
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