• 500 g diced beef / wok strips / very thin strips of top-/silverside
  • 2 carrots
  • 2 green peppers
  • 2 Chinese cabbages
  • 2 red onions
  • 2 large chillies
  • 2 garlic cloves
  • 50 g ginger
  • 1 bunch Thai basil
  • Vegetable oil for frying (with the exception of olive oil)

Cut the vegetables into suitable pieces. Coarsely chop chilli, garlic and ginger.

Fry the meat at a high temperature. Take off the heat when fried.

Fry the chilli and garlic at medium heat before adding carrots, peppers, China cabbages and onions. Fry at a high temperature for 1-2 minutes. Then add the meat again together with the sauce and stir-fry for a few minutes.
Turn off the heat and toss in the chopped basil and ginger. Serve with jasmine rice.


DEEP-FRYING IN A WOK: If you do not have a deep frier, a wok with oil is the ultimate means for deep-frying. Why? Because a wok is thinner and, thus, it is easier to maintain a (high) temperature, allowing you to fry rather than end up boiling your subject in the oil. A wok is deep, and bowel shaped. For this reason, you will use less oil. Always use vegetable oil for frying (with the exception of olive oil).

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