Stir fried pork, chayote, ginger and chilies
Precooked pork is used here which explains why the cook time is a mere 15 minutes. If you don't have cooked pork, you may use thinly sliced pork (sold as bacon cut, samgyeopsal or bulgogi). Just cut each slice into half-inch strips so that the meat cooks fast.
Ingredients
- 2 tablespoons cooking oil
- 150 grams boiled pork cut into thin strips
- 6 cloves garlic peeled and minced
- 1 teaspoon minced ginger
- 2 bird's eye chilies finely sliced (plus more, optionally, to garnish)
- 2 shallots (or one onion) peeled and thinly sliced
- 1 teaspoon palm sugar
- 1 tablespoon fish sauce
- 1 large chayote peeled and cut into strips about the same size as the pork
- ΒΌ cup bone broth
- cilantro to garnish
Instructions
- Heat the oil in a wok or frying pan.
- Brown the pork in the hot oil.
- Add the garlic, ginger, chilies and shallots.
- Dissolve the palm sugar in the fish sauce and pour over the pork. Saute for a minute.
- Add the chayote and pour in the broth.
- Taste and drizzle in more fish sauce, if needed.
- Bring to the boil, cover the pan and simmer for about ten minutes or until the chayote strips are done but still firm and definitely not mushy.
- Taste, adjust the seasonings, as needed. Top with snipped cilantro (and more finely sliced bird's eye chili, if you like) before serving.