Basil Chicken Mince

• 1/2 pounds, 2-58 ounces, weight Asparagus (or Zucchini, Cucumber Or Courgettes)
• 1 Tablespoon Cooking Oil
• 1 Tablespoon Minced Garlic
• 1/2 pounds, 2-58 ounces, weight Minced Chicken
• 1- 1/2 Tablespoon Oyster Sauce
• 1 Tablespoon Sweet Dark Soy Sauce
• 3 Tablespoons Asian Shaoxing Huatiao Rice Wine
• 1 teaspoon To 2 Teaspoons Of Sugar
• 6 leaves Basil
• 2 teaspoons Sliced Fresh Chili
• 1 Tablespoon Cornstarch Or Cornflour Mixed In 1/4 Cup Of Water (optional)

1. Cut off the hard ends of the asparagus and cut the asparagus into half.
2. Add cooking oil to a hot wok.
3. Add minced garlic and stir fry for 20 seconds.
4. Add the asparagus.
5. Stir for a minute until it starts to change colours.
6. Add the minced chicken and stir fry quickly.
7. Add the oyster sauce, dark soy sauce and Shaoxing Huatiao wine.
8. Stir-fry evenly.
9. And then add 1 to 2 teaspoons of sugar to taste.
10. Toss in the basil leaves.
11. Stir fry for a good minute until the vegetables are cooked.
12. Then add in sliced chili.
13. If the vegetables emit too much water and the gravy is runny, then mix 2 to 3 teaspoons of cornflour with twice the amount of water and add to the sauce, stirring quickly.
14. This will thicken the gravy.
15. Serve with rice.

zucchini, cooking oil, garlic, chicken, oyster sauce, sweet dark, asian shaoxing huatiao rice wine, sugar, basil, fresh chili, cornstarch

Taken from tastykitchen.com/recipes/main-courses/basil-chicken-mince/ (may not work)