Sautéed with chili paste, basil, corn and mushroom

Ingredients:

8 oz. ground pork
¼ cup tofu (diced)
1/3 cup bella mushroom (cut in half)
½ cup chicken stock
½ cup basil leaves
3 tbsp. corn kernels (fresh or from a can)
3 tbsp. canola oil
1 tbsp. garlic (chopped)
2 tbsp. ground fresh chili paste

Seasoning:

1½ tbsp. oyster sauce
1 tbsp. fish sauce
1 tsp. soya bean sauce
1 tsp. palm sugar
½ tbsp. chili paste with soybean oil

Preparation:

1. Place half of the basil leaves in hot oil for a few seconds to make crispy, then remove and set aside to be used for garnish.
2. Heat the canola oil in a wok, using a medium high heat setting, then add the chopped garlic and stir until golden brown.
3. Add the ground fresh chili paste and ground pork, and stir-fry thoroughly.
4. Add the tofu, bella mushroom and corn kernels, and then stir until mixed well.
5. Add the chicken stock, seasoning ingredients and the remaining basil leaves. Stir for a few minutes and turn off the heat.
6. Serve with jasmine rice, and garnish with the crispy basil leaves.

Makes 2 servings