Chili Beef on Endive Leaves

Serves 4 to 6 as a canapé

6 tablespoons peanut oil
6cm ( 2 1/2 in.) piece fresh ginger, peeled and julienned
500g (1 lb.) lean beef mince
3 large red chilies, seeded and freshly chopped
2 garlic cloves, crushed
1 teaspoon balsamic vinegar
1 teaspoon sesame oil
2 teaspoons soy sauce
4 tablespoons oyster sauce
10 basil leaves, finely sliced
4 whole witlof (chicory, Belgian endive) washed and leaves separated

Put the peanut oil in a frying pan and heat over medium-high heat.  Add the ginger to oil and, once it begins to turn crisp and golden, remove and allow to drain on paper towels.  Drain most of the oil, leaving just a little to coat the pan, and reduce meat to medium.  Add the mince, chili, garlic and sesame oil to the hot pan and stir-fry until the meat is cooked and beginning to turn brown.  Add the vinegar, soy sauce and oyster sauce and cook for a further 1 - 2 minutes before adding the basil leaves.  Spoon the warm beef mixture into the endive leaves and top with the fried ginger.

The Culinary Chase's Note:  The fried ginger really lifts this already amazing canapé.  An easy dish to make and is sure to delight friends and family.
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