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Ingredients:

1 tbsp light soy sauce

2 tsp dark soy sauce

1 tbsp oyster sauce

1 tbsp fish sauce

1 ½ tsp caster sugar

Neutral oil, to cook

6 cloves garlic, minced

½ red onion, finely chopped

3 Thai chilis, sliced

450g minced pork

¼ cup chicken stock

1 cup Thai basil leaves, packed

Fried eggs, for serving

Steamed rice, for serving

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Make the seasoning sauce by combining light soy sauce, dark soy sauce, oyster sauce, fish sauce and sugar. Heat a little oil in a wok over medium to high heat. Add the mince garlic, red onion, chillies and stir-fry for 2 minutes until fragrant. Increase the heat, add the pork mince and break using a spatula or wooden spoon. Cook until starting to brown, about 3 - 5 minutes. Add the seasoning sauce, chicken stock and cook, stirring until the sauce has thickened, about 2 minutes. Toss through the Thai basil leaves (and extra chilli if you’d like) then serve with freshly streamed rice and fried eggs.