My adaptation of a Laotian recipe originally done with chicken- kai pad mak phet deng- fried chicken with red chilli.
All of these recipes from Vatch's cookbook could be made using tempeh for a more vegetarian experience and there is even a vegetarian "fish sauce" available.
This was wonderfully hot, spicy and barely salty, the crunchy cabbage and tender pork were delectable together and the cold rice was perfect for the 'heat'.
Season the pork pieces with salt and pepper to taste and set aside.
Heat a wok or deep frying pan over medium-high heat, add oil and fry garlic until golden brown. Add the seasoned pork and stir fry until almost cooked through.
Stirring constantly, add all the remaining ingredients except the cilantro and stir-fry until the pork is cooked through, just a couple of minutes.
Turn out on a dish, garnish with cilantro and serve with cold rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (18g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 13mg||0 %|
|Potassium 26.8mg||1 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.4g|
|Protein 0.2g||0 %|
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Calories per serving: 7
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