Pad krapow moo

Thai basil leaves cool the fiery red chilli and add the perfect fresh finish to this dish thats crammed with crunch and colour.

Recipe «Pad krapow moo» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp oyster sauce, 1 tbsp fish sauce, 2 tsp caster sugar, 2 tbsp peanut oil, 550g pork fillet, thinly sliced , 1 red capsicum, halved, seeded, coarsely chopped, 2 long fresh red chillies, halved, seeded, thinly sliced, 2 garlic cloves, finely chopped , 150g green round beans, trimmed, 80ml water, 1 cup fresh Thai basil leaves, Steamed jasmine rice , to serve.

Ingredients:

• 2 tbsp oyster sauce 
• 1 tbsp fish sauce 
• 2 tsp caster sugar 
• 2 tbsp peanut oil 
• 550g pork fillet, thinly sliced 
• 1 red capsicum, halved, seeded, coarsely chopped 
• 2 long fresh red chillies, halved, seeded, thinly sliced 
• 2 garlic cloves, finely chopped 
• 150g green round beans, trimmed 
• 80ml water 
• 1 cup fresh Thai basil leaves 
• Steamed jasmine rice , to serve 

Instructions

1. Combine the oyster sauce, fish sauce and sugar in a small bowl. Heat 2 teaspoons of oil in a large wok over high heat. Stir-fry one-third of the pork for 2 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with oil and remaining pork, reheating the wok between batches.
2. Heat remaining oil in the wok. Stir-fry the capsicum, chilli and garlic for 2 minutes or until soft. Add the beans and water, and stir-fry for 3 minutes or until the beans are tender crisp and the water evaporates.
3. Stir in the oyster sauce mixture and pork. Add the basil and toss to combine. Serve with rice, if desired.