60 g Minced chicken, or sliced
1-2 cloves Garlic, chopped
¼ White onion, sliced thinly
1/2 Red or Yellow spur chili.
1-3 Bird eye chilies, chopped
2-3 Stalk Hot basil picked only leaves
1 Long beans, sliced into 1/2″inch lengths
1 Baby corn, sliced
2 T Vegetable oil
¼ C Chicken stock
1/2 T Soy sauce
1 T Oyster sauce
1 t Brown Sugar
1/2 t Dark soy sauce (for color)
Add oil to the wok with garlic,onion and chilies. Stir-fry until have great spicy fragrance.
Add chicken, Continue until chicken turn white or it cooked.
Add long beans, baby corn ,and chicken stock. Stir until tender.
Add all the seasoning ingredients, then add basil leaves at the end
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and are intended to be reference only.
Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.