Pork and Oyster Stir-fry | Australia
Mix pork mince and half of the Lee Kum Kee Panda Brand Oyster Sauce into a bowl, cover and refrigerate for at least an hour or overnight.
Keywords
- Lee Kum Kee
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Cooking tools:
- Wok
- Skillet
- Chef's knife
- Cutting board
- Stove
- Mixing bowl
- Pot
- Colander
- Wooden spoon
- Spatula
- Measuring spoon
- Refrigerator
- Serving platter
Ingredients
- 180g Red onion, finely chopped
- 30g Long red chilli, finely chopped
- 25g Garlic, finely chopped
- 750g Pork mince
- 150g Carrot, grated
- 120g Lee Kum Kee Panda Brand Oyster Sauce
- 1 ½ tbsp Lee Kum Kee Black Bean & Garlic Sauce
- 2 tbsp Lee Kum Kee Premium Dark Soy Sauce
- 300g Green beans, chopped into large pieces
- 1½ tbsp Corn starch
- 185g Chicken stock
- 40g Basil leaves, picked
- Juice of one and a half limes
- Lee Kum Kee Pure Sesame Oil
- Lime wedges
- Basil leaves
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