Dish of Pork with Choy and Mushrooms
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Pork with Choy & Mushrooms


Thailand
Makes:
Effort:
Sched:
DoAhead:  		 2 main
**
40 min
Prep		 One of my every day favorites, easy to make, tasty and adaptable to just about any green called "choy". This recipe works just as well with Chicken, and should work fine with beef too. For a vegetarian recipe see Choy with Bean Sauce.




4
8
12
4
3
2
1/4
2
3
oz
oz
oz
cl

T
c
T
T
Mushrooms (1)
Pork, boneless.
Choy - any (2)
Garlic
Red Chili fresh (3)
Oil
Stock
Yellow Bean Sauce (4)  
Lime Juice fresh
Prep   -   (20 minutes)
  1. Slice MUSHROOMS about 1/8 inch thick. If using fresh Shiitakes soak the slices in hot water about 20 minutes, then squeeze them dry.
  2. Slice PORK into medallions about 1/8 inch thick.
  3. Cut CHOY into attractive bite-size pieces. If stems are thick enough to need more cooking (most larger choy) keep separate from leaves and tender tips.
  4. Crush GARLIC and chop fine.
  5. Core CHILIS and slice very thin.
  6. squeeze LIME JUICE.
Run   -   (12 min)
  1. In a wok or spacious sauté pan heat Oil and fry Garlic gently until it is just starts to color. Stir in Pork and fry stirring until the raw color is completely gone and any exuded liquid has evaporated.
  2. Stir in Mushrooms and Choy Stems (if held separate) and fry stirring for 2 to 4 minutes depending on toughness and thickness of the stems.
  3. Stir in Leaves until coated with oil, then stir in Stock and Yellow Bean Sauce until well mixed.
  4. Simmer covered for as long as your particular choy stems need to be just crisp tender, then stir in Chilis.
  5. Turn off heat and stir in Lime Juice. Serve with plenty of steamed Jasmine rice.
NOTES:

  1. Mushrooms:

      I usually use the small King Trumpet Oyster mushrooms now common in Southern California. I have also used fresh Shiitakes, but soak them in hot water for 20 minutes for a smooth creamy texture. Even regular white mushrooms will work, though the flavor and texture will be different. For details see our Fungus page.

  2. Choy:

      I often use tiny Bok Choy (not what supermarkets call "baby bok choy", that's actually Shanghai bok choy). Other choys to consider are Choy Sum (white or green), Shanghai Bok Choy, regular Bok Choy, Yu Choy (oilseeed rape) or Napa Cabbage. For details see our Cabbage & Mustard Greens page (the Asian Greens section).

  3. Chili:

      Around here we all use Fresnos, but Holland Red will do fine, or half of a red Anaheim. For details see our Chili Page.

  4. Yellow Bean Sauce:

      What you want is the ugly brown stuff. For details see our Yellow Bean Sauce page. If you don't have that, Fish Sauce will also work fine.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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