|
11/2
tablespoon
4
2
350 g
10
1 teaspoon
3 tablespoons
6
3-4 |
vegetable oil
cloves garlic, chopped
fresh red chilies, seeded and finely chopped
lean pork, cubed
canned water chestnuts, chopped
fish sauce
chopped coriander leaves
spring onions, chopped
spring onion brushes, to garnish
freshly ground black pepper |
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Method :
In a wok, heat oil, add garlic and
chilies and cook, stirring occasionally, until garlic becomes
golden. Stir in pork and stir fry for about
2 minutes until almost cooked through. Add water chestnuts, heat for 2
minutes, then stir in fish sauce, 4 tablespoons water and add plenty
of black pepper. Stir in coriander and spring
onions. Serve garnished with spring onion
brushes.
Serves 3-4
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