Pad kra Pao

Ingredients

•200g (½lb) green beans, chopped into 1” pieces

•100g (3 medium) shallots or red onion, chopped

•30g (2T) oil, divided

•450g (1lb) 85/15 ground beef

•2g (2-finger pinch) salt, divided

•15g (1T) ginger, grated

•15g (1T) garlic, grated or pressed

•150g (5oz) baby spinach, chopped

•50g (2½T) oyster sauce (or 30g/1½T hoisin)

•25g (1T) fish sauce

•25g (1T) soy sauce

•50g (3T) beef or chicken stock (or water)

•25g (2T) brown sugar

•15–20g (½c loosely packed) basil, chiffonade

Directions

1.Heat wok over high, add oil. Stir-fry green beans in 1T oil + pinch salt for 1½–2 min until charred. Remove beans, set aside.

2.Add 1T oil to wok over high. Add beef + pinch salt. Cook 5 min until crumbled to pea size.

3.Add shallots. Stir-fry 2–3 min. Add splash of water if sticking.

4.Add garlic & ginger. Stir 1 min till fragrant.

5.Add spinach + beans. Stir 1 min til spinach melts.

6.Stir together oyster, fish, soy sauces, stock, and sugar then add around wok edge. Simmer 30–60 sec to glaze.

7.Kill heat. Stir in basil. Serve w/ rice & crispy fried egg.