How to make it

1. 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.

2. Over a medium to high head wok or pan, add a little oil and sauté the onion, garlic and chilli until they smell fragrant, and the onion becomes translucent. Add mince and continue stirring and breaking up the pork so it doesn’t form clumps. Add carrot and let it wilt a little by stirring through.

3. Add remaining Lee Kum Kee Panda Brand Oyster Sauce, plus Lee Kum Kee Black Bean & Garlic Sauce and Premium Dark Soy Sauce. Continue to stir while it simmers. Let the meat simmer gently for a good 10 – 15 minutes so that it softens and takes up the flavour of the sauces. Add a tablespoon of water at a time if it starts to stick or get dry. While that’s cooking, blanch beans in salted boiling water for about 2 minutes. Remove from water, drain, and set aside.

4. In a small bowl, mix corn starch and chicken stock together so the corn starch dissolves. Add slowly to the pan stirring gently. Cook for a few extra minutes to cook the flour taste out. Fold through basil leaves and lime juice to taste.

5. Plate onto a large serving dish and drizzle with Lee Kum Kee Pure Sesame Oil. Add lime wedges. Serve with Asian greens and rice. Keep some for leftovers! Cook once, eat twice!