Sliced Pork with Bamboo Shoots in Red Chili Sauce Recipe

Sliced Pork with Bamboo Shoots in Red Chili Sauce

This authentic Thailand stir-fried dish is made by frying pork into a red chili base that includes fresh lemongrass, galangal, coriander root, kaffir lime, garlic and shallots. It's one of our most popular one-dish meals, known as Pad Ped Moo, and it's simply bursting with a rich, herbaceous, and almost medicinal flavor. In this version we add a healthy portion of bamboo shoots, some carrot, and green chili. It makes a nice main dish when served on a small plate to be shared, but it is most often eaten just like this with some fresh, hot rice.

Yield: 1 serving
Prep time: 5 Minutes
Cooking time: 2 Minutes
Ready in: 7 Minuted

Ingredients:
  • 1/4 Cup Pork Tenderloin
  • 1/2 Cup Bamboo shoots
  • 1 Tablespoon Finger root
  • 1/2 Thai Long Chili
  • 3 - 4 small pieces Carrot
  • 1 Kaffir Lime leaves
  • 1 - 2 Thai Hot Chili
  • 1 Tablespoon Basic Red Curry Paste
  • 1 Tablespoon Oyster Sauce
  • 1 teaspoon Light Soy Sauce
  • 1 teaspoon Sugar

Basic Directions:

1) Fry the sliced pork in a small amount of oil until cooked.

2) Add the red chili paste and hot chili and fry together with the pork. Add a little water to make a sauce.

3) Stir in the finger root, bamboo, green chili, and carrot. Cook until hot.

4) Add the sugar and soy sauce, stir-fry until melted.

5) Add the oyster sauce and enough water to make the sauce again. Add the kaffir lime leaf, remove from heat, and serve.

For more detailed information and a free video lesson, visit this web page: thaicookbook.tv/?rid=75