Mince is highly underrated for stir-fries. It’s quick to prepare – no chopping raw meat – and offers plenty of surface area to soak up your favourite sauce.

Today, we’re making a pork mince version of the Thai takeaway favourite pad krapao gai (Thai basil chicken). The bold sweet-and-savoury sauce has a good kick of chilli, along with fragrant Thai basil. I like to serve the stir-fry with steamed jasmine rice, and some cucumber and tomato wedges on the side. No dressing is necessary – the freshness is a welcome contrast.

• Fewer than 12 ingredients (excluding oil, salt, pepper and water) ✔
• Less than $20 for 4 servings ✔
• Less than 30 minutes ✔