Thai Stir Fry Minced Pork with Basil Leaves

Ingredients
300g minced pork
1 white part of lemongrass, thinly sliced (optional)
2 sliced shallot
1 tbsp minced garlic
2 red bird eye chilli, thinly sliced
2 green chilli, thinly sliced (optional)
1 small onion, thinly sliced
2-3 long beans, cut to 1-1.5cm long
Handful of holy basil leaves or sweet basil leaves

Seasoning A
1 tsp Thai fish sauce
1/2 tsp oyster sauce
1/2 tsp sugar
Dash of pepper
1/4 tsp corn flour
A few drops of oil

Seasoning B (to taste)
1 tbsp Thai fish Sauce
2 tsp oyster sauce
1/2 tsp thick dark soya sauce
Thumbsize palm sugar
Pepper

Method
1. Marinate the minced pork with seasoning A for at least 1 hour.
2. Heat 2 tbsp oil in a wok, on high heat saute shallot till translucent. Add lemongrass, garlic and toss until fragrant.
3. Throw in the red and green chilli follow by the onion and long beans, stir fry for a while.
4. Add the pork and break it up with your spatula, make sure it doesn't stick together and cooks evenly.
5. Mix all the seasoning B with the pork and continue to stir fry until the pork is done. If it starts to get a bit dry, add a tablespoon of water and then add basil leaves, cook till the leaves are wilted.
6. Serve with steamed rice and sunny side up.