1
14
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1-1/2
2
1
2
------
5
8
5
------
2
2
2
1
1
------
2-1/2
3
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#
oz
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T
t
T
T
---
oz
cl
---
T
T
t
T
T
---
T
T
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Gai Lan (1)
Pork, lean (2)
-- Marinade
Cornstarch
Soy Sauce
Rice Wine (3)
Fish Sauce
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Shallots
Garlic
Thai Chili (4)
-- Sauce
Stock
Fish Sauce
Soy Sauce
Oyster Sauce
Palm Sugar (5)
---------
Oil
Lime Juice
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Prep - (45 minutes)
- Slice PORK into strips about 1/8 inch thick, 1/4 inch
wide and 1-1/2 inches long. Cut with the grain so the strips hold
together.
- Mix all Marinade Items and massage into the pork. Let stand
for at least 20 minutes, then set in a strainer to drain thoroughly,
reserving the liquid to add to the sauce mix.
- Strip leaves and tender tops from GAI LAN. Cut leaves into
fairly large pieces. Slice stems (including leaf stems) on a shallow
diagonal starting at about 1/2 inch at the big end and increasing to
about 1-1/2 inches at the thin end. Keep leaves and stems separate.
- Cut Shallots in half lengthwise, then slice very thin
crosswise.
- Crush GARLIC and chop fine. Slice CHILIS very thin.
Mix.
- Mix together all Sauce items along with the reserved
Marinade.
- Squeeze LIME JUICE.
Run - (10 minutes)
- In a wok or spacious sauté pan heat Oil and fry
Shallots until they start to color.
- Spread out shallots and spread drained Pork over them. Let sit
for a minute, then add the Garlic mix. Stir it all up. Fry
stirring over high heat until pork loses all its raw color and any
exuded liquid has evaporated.
- Stir in Gai Lan Stems. Fry stirring over moderate heat for
about 3 minutes, making sure you don't burn the coating stuck to the
wok - it's part of the recipe.
- Stir in Gai Lan Leaves until coated with oil, then stir in
Sauce mix, cover and simmer until thick stems are crisp tender
and still a bit crunchy. Tumble a couple times and scrap up the coating
from the wok.
- Turn off heat and stir in Lime Juice.
- Serve hot with plenty of steamed Jasmine rice.
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