It’s a very delicate dish and at the same time, it is so rich with aromas thanks to the way the herbs blend perfectly together with the sweetness of pineapple and the minty green taste of the snowpeas.
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400g Pork, cut in strips
1 + 4 Cloves garlic, crushed
2 Tbs Oyster sauce
1 + 4 Tbs Fish sauce (Nam Pla)
300g Pineapples slices (fresh or in a tin), cut into bite-sized pieces
6 Spring onions, chopped
1 Cup fresh coriander, chopped
2 Cups fresh basil, shredded
1 Tsp Palm sugar
1/2-1 Lime, pressed
1 Medium hot fresh red chilli, chopped (optional)
1. Marinade the pork with 1 clove garlic, the oyster sauce and 1 Tbs fish sauce. Leave for 1-2 hours.
2. Stir-fry snowpeas until translucid and tender, set aside.
3. Stir-fry the meat, in batches, until golden brown and set aside.
4. Stir-fry the spring onions and 4 cloves garlic (crushed) for app. 1 minute.
5. Add the pineapple, continue strir-frying for 2 minutes.
6. Add the meat, snowpeas, sugar, lime juice, 4 Tbs fish sauce and cook for 2 minutes or until all ingredients are heated through.
7. At the very end, before serving, add the chopped coriander and shredded basil. Turn off the heat and stir quickly, serve.
If you don’t want to use pork for this recipe, then chicken breasts would also turn out great.
Eat this dish with jasmine rice or glutinous rice.
You could also serve cellophane noodles (mung bean threads/Chinese vermicelli/woon sen) to accompany this speciality.
(Thai Landscape -Pic by Rik Millington www.trekearth.com)