Serving
(click to enlarge)

Pork with Vegetables & Chili
Burma    
Serves:
Effort:
Time:
Preprep:  
2 main  
**
45 min  
Prep
Quick and very flavorful, this stir fry recipe works well as a main dish with either steamed Jasmine rice or fried rice. There is little chili heat but plenty of chili flavor.






10
3
3
4
4
2
4
2
2
1/4
3
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oz
lrg
cl
oz
oz
oz

T
T
c
T
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Pork lean
Dry Chili (1)
Garlic
Cauliflower
Carrots
Long Beans (2)  
Scallions
Fish Sauce (3)
Soy Sauce
Stock
Oil
-- Serve With
Jasmine rice -
or Fried Rice
Prep   -   (25 min)
  1. Cut PORK into bite size medallions about 1/8 inch thick.
  2. Cap CHILIS, break open and spill out seeds. Grind to powder in your spice grinder.
  3. Crush GARLIC, slice and chop fine.
  4. Break CAULIFLOWER into small florets, Cut CARROTS into 1-1/2 inch lengths, then cut the pieces in half lengthwise and further cut the halves lengthwise into thin strips. Cut the LONG BEANS into 1-1/2 inch lengths. Mix all.
  5. Slice SCALLIONS thin diagonally.
  6. Mix Fish Sauce, Soy Sauce and Stock.
Run   -   (18 min)
  1. In a spacious sauté pan or wok heat OIL and fry Garlic, stirring until it starts to color, then stir in Chili for a few seconds until it is aromatic, then the Pork. Fry stirring until pork is cooked almost through.
  2. Stir in Vegetables until well distributed, then Sauce mix. Simmer covered, turning once or twice, until cauliflower is tender but still crisp - do not overcook. Stir in Scallions at the last minute. Serve hot with plenty of rice.
NOTES:
  1. Red Chili:   Guajillo work just fine, though the slightly milder California or New Mexico will also serve. If you want it hotter use Puya or any similar dried chilis, number adjusted for size. See our Chili Page for details.
  2. Long Beans:   The best substitute for these is fresh young blackeye pea pods, but around here long beans are much more available. If you have neither use regular round green beans, different flavor but acceptable. For details see our Long Beans page.
  3. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  4. 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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