50 g Minced chicken, or sliced
1-2 cloves Garlic, chopped
¼ White onion, sliced thinly
1 Red or Yellow spur chili.
1-3 seeds Bird eye chilies, chopped
7-10 Hot basil leaves
1 Long beans, sliced into 1″ lengths
1 Baby corn, sliced
2 T Vegetable oil
¼ Cup Chicken stock
1 t Soy sauce
1 T Oyster sauce
1 t Sugar
¼ t Dark soy sauce ( for color)
Add oil to the wok with garlic and chilies. Stir-fry until have great spicy fragrance.
Add chicken, Continue until chicken turn white or it cooked.
Add long beans, baby corn, onion and chicken stock. Stir until tender.
Add all the seasoning ingredients, then add basil leaves at the end.