Phat kaphrao

1. Remove the minced meat from the fridge about 30 minutes before you intend to prepare it.

2. Clean the beans and cut into approx. 5 cm long pieces. Peel and cut the shallots into fine wedges. Peel the garlic, clean the chilies and finely chop both. Roughly chop the Thai basil.

3. Mix the oyster sauce and all ingredients up to and including water well until the sugar has dissolved.

4. Place beans dripping wet in the Wok, heat on highest level up to the vegetable window, switch to a low level and cook for approx. 5 minutes in the vegetable area. Remove beans from the Wok at the end of the cooking time and set aside. Briefly rinse and dry the wok. Cool the Visiotherm under cold water so that the temperature falls below the roasting window (or use another Visiotherm).

5. Heat the Wok on highest level up to the roasting window, switch to a low level, add minced meat and gently roast until crumbly. Add the shallots, garlic and chili and also roast for approx. 2 minutes. Add the beans and roast for approx. 1 minute. Deglaze with the sauce and cook for approx. 1 minute, stirring constantly.

6. Garnish with basil before serving.