This is a relatively mild version of the Thai classic Pad Kra Pao but if you like you could add three or four more garlic cloves and extra chillies. The recipe is from ” Dominique’s Kitchen” by Dominique Woolf. Its a quick dish to prepare and cook so makes a great midweek supper,
Ingredients
- 1 tbsp oyster sauce
- 1/2 tbsp light soy sauce
- 2 tsps caster sugar
- 2 tbsps water
- neutral oil for frying
- 1/2 onion finely chopped
- 2 plump garlic cloves crushed
- 1-2 birds eye or red chillies finely chopped
- 250 g pork mince preferably over 10 % fat content
- 50 g green beans halved
- a large handful basil leaves thai holy basil or Italian both work
To serve:
Servings:
Instructions
- Combine the oyster sauce, soy sauce, sugar and water in a small bowl and stir to combine.
- Heat 1 tbsp oil in a large frying pan or wok over a medium heat. Add the onion and stir fry for 3-4 minutes until starting to soften. Add the garlic and chillies and cook for another minute or two.
- Increase the heat to medium high and add the pork mince, drizzling in a little more oil if needed. Cook for a few minutes until browned, breaking up the meat as you go.
- Stir in the green beans then add the sauce and stir fry for a minute or two. Once the beans are cooked, stir through the basil. Turn off the heat,taste and add an extra splash of soy if needed.
- In a separate pan add a drizzle of oil and fry the two eggs to your liking.
- Serve the pork with rice, topped with a fried egg. Drizzle over some chilli oil or sweet soy sauce if you like.
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