Stir-fried pork

Stir-fried pork

Phat mu (North)

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From
South East Asian Food

In the far north where there is no access to the sea, the country is mountainous and the climate rather dry, a much more no-nonsense approach seems to be taken to stir-frying than in Bangkok. Soya sauce is used instead of fish sauce; pork is often the focus.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
3 garlic cloves, chopped
500g pork, sliced
1/4 cup onion, sliced lengthwise
4 medium-length red chillies, 2 sliced into shreds and 2 cut into four
1 tablespoon maggi seasoning sauce
2 tablespoons soya sauce
pinch sugar, (optional)
1 tablespoon water

Method

  1. Heat the oil in the wok. Throw in the garlic, pork, onion and chillies and stir-fry until cooked. Add seasoning sauce, soya sauce, sugar and water, toss well and serve with rice.
Tags:
SBS
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