What a treat! I knew this would be tasty, but had no idea just how tasty! It was absolutely fabulous. A gorgeous mix of South-East Asian flavours alongside the distinctive taste of garlic shoots. If you can’t get hold of those, use spring onions instead. I can’t stop thinking about this dish – I will be making it tomorrow for breakfast!
INGREDIENTS: (serves 2-3)
400g pork (cut into thin strips)
3 tablespoons peanut oil
8 garlic shoots (cut into 5cm batons)
1 heaped teaspoon palm sugar (or brown sugar)
2 tablespoons soy sauce
1 tablespoon fresh Thai basil (or sweet basil)
1 tablespoon fresh coriander leaves
1 small red chilli (thinly sliced)
1/4 cup unsalted peanuts (dry roasted in a pan)
For the stir fry paste: (makes double quantity – and freezes for up to 3 months)
1 onion (chopped)
5 cloves garlic (chopped)
1 heaped tablespoon fresh coriander (roots stems and leaves, chopped)
4 dried red chillies (soaked for 10 mins in hot water)
1 lemon grass stalk (white only, chopped)
1/2 teaspoon fresh ginger (chopped)
1 teaspoon shrimp paste
freshly ground black pepper
Marinade the pork with 1 tablespoon of soy sauce for 20 minutes.
To make the stir fry paste:
Grind together in a pestle and mortar or food processor all the stir fry paste ingredients until smooth. Set aside.
Heat a wok with the oil until just smoking. Add the pork in 2 batches and cook for 3-4 minutes each batch until the pork is cooked and lightly browned. Remove with a slotted spoon. Add the garlic shoots and stir fry for 1-2 minutes remove from the pan and reduce the heat. Add half the spice paste and stir fry for 2 minutes then return the pork and garlic shoots to the pan. Add a tablespoon of soy sauce and the palm sugar and stir well. Remove from the heat.
Spoon the dish onto a large platter and sprinkle over the peanuts, chilli, basil and coriander and serve immediately with fluffy jasmine rice.