Thai pork mince
Ingredients
1 tbsp oil
1 x 500g pork mince
1 red pepper, deseeded and sliced
250g chestnut mushrooms, quartered
2 tablespoons from a jar of Thai base paste
2 tablespoons corn flour
300ml chicken stock
1 tablespoon Thai fish sauce
400g pack beansprouts, rinsed
juice of 1 lime
2 tablespoons chopped coriander leaves
Method
1.
Heat the oil in the wok.
2.
Add the pork mince and stir-fry until cooked. Ensure it is broken
up and not in clumps.
3.
Add the red pepper, mushrooms and Thai base paste and stir fry
for a further 2 minutes
4.
Mix in the corn flour and stir.
5.
Add the chicken stock and Thai fish sauce.
6.
Lower the heat and simmer uncovered for 10 minutes.
7.
Add the bean sprouts to a serving plate.
8.
Stir the lime juice into the pork mince.
9.
Add the pork mince to the bean sprouts on the serving plate.
10.
Serve with rice or an Asian salad.
11.
Stir the lime juice into the pork mince.
