A hearty but fast Asian stir-fry dish that’s spicy and delicious! Served over rice vermicelli.
Ingredients
Method
1.Heat 1 tablespoon peanut oil in a wok or frying pan over high heat. Add the eschalots, garlic, ginger and chillies. Stir-fry for 1 min.
2.Add the mince and cook, breaking up the lumps with a spoon, for 5 min or until browned. Add the fish sauce, kecap manis and beans. Stir-fry for a further 5 min or until the lamb turns golden and slightly sticky. Remove from heat.
3.Stir through the coriander and basil leaves. Serve with cooked rice vermicelli noodles or steamed jasmine rice. Garnish with fresh coriander and basil leaves.
