• 1 tablespoon vegetable oil
• 1 red chilli, deseeded and finely chopped
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup (80 g) soy mince, prepared
• 2 teaspoons grated palm sugar
• 2 teaspoons light soy sauce
• 2 teaspoons dark soy sauce
• 1 tablespoon vegetarian oyster sauce
• 1 cup loosely packed (15 g) holy basil or Thai basil leaves, plus extra to garnish
• steamed jasmine rice and lime halves, to serve

Heat the oil in a frying pan over medium heat and fry the chilli and shallots until fragrant, and the shallots are soft and translucent, about 3 minutes. Stir in the garlic and fry for another 2 minutes.

Now add the drained soy mince, sugar, both soy sauces and the oyster sauce. Stir well and leave to cook for 2 minutes. Next, add the basil and cook until it is just wilted. Serve on a bed of hot jasmine rice, garnished with the extra basil leaves, and with lime halves for squeezing.