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4oz/120g lean pork, finely diced
1 tbs/15ml fish sauce
grinding of black pepper
2 tbs/30ml oil
1 garlic clove, finely chopped
1 lb/450g prepared raw vegetables (any combination of mangetout/snow peas,
cauliflower and broccoli trimmed into small florets, sliced courgettes/zucchini)
3 tbs/45ml fish sauce
2 tbs/30ml light soy sauce
1/2 tsp/2-3ml sugar
1/4 pt/120ml water, as necessary
Put the first three ingredients in a small bowl, mix thoroughly and set aside.
In a wok or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the pork mixture and stir-fry briefly until the meat is opaque. Add the prepared vegetables and stir. Add the fish sauce, soy sauce, sugar, a g rinding of black pepper and a little water. Stirring constantly, and adding a little more water if the mixture is becoming too dry (you should have about 1/4 pt/ 120ml total liquid), continue to stir until the mangetout are bright green and the other vege tables are still crisp. This should take no more than 3-4 minutes - less is best, as the vegetables must not be overcooked and must retain their crispness.
1 tbs/15ml fish sauce
grinding of black pepper
2 tbs/30ml oil
1 garlic clove, finely chopped
1 lb/450g prepared raw vegetables (any combination of mangetout/snow peas,
cauliflower and broccoli trimmed into small florets, sliced courgettes/zucchini)
3 tbs/45ml fish sauce
2 tbs/30ml light soy sauce
1/2 tsp/2-3ml sugar
1/4 pt/120ml water, as necessary
Put the first three ingredients in a small bowl, mix thoroughly and set aside.
In a wok or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the pork mixture and stir-fry briefly until the meat is opaque. Add the prepared vegetables and stir. Add the fish sauce, soy sauce, sugar, a g rinding of black pepper and a little water. Stirring constantly, and adding a little more water if the mixture is becoming too dry (you should have about 1/4 pt/ 120ml total liquid), continue to stir until the mangetout are bright green and the other vege tables are still crisp. This should take no more than 3-4 minutes - less is best, as the vegetables must not be overcooked and must retain their crispness.
