Serving
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Pork & Choy with Bean Sauce
Thailand
Serves
Effort:
Sched:
DoAhead:		 2 main
**
30 min
Part
One of my every day favorites, easy to make, tasty and adaptable to just about any green called "choy". The photo shows whole and halved mini Chin Kon Choy. This recipe works just as well with beef, and for a very similar vegetarian recipe see Choy with Bean Sauce.





4
8
12

4
3
2
1/4
2
3 		oz
oz
oz

cl

T
c
T
T 		Mushrooms (1))
Pork, boneless.
Choy - any (2)
-or- Napa Cabbage
Garlic
Red Chili fresh (3)
Oil
Stock
Yellow Bean Sauce
Lime Juice fresh
    Prep
  1. Slice MUSHROOMS about 1/8" thick. If fresh Shitakes soak the slices in water about 20 minutes.
  2. Slice PORK into medalions about 1/8" thick.
  3. Cut CABBAGE into attractive bitesize pieces.
  4. Chop GARLIC fine.
  5. Core CHILIS and slice.
  6. Squeeze LIME JUICE.
    7. Run
  7. In a wok or large sauté pan heat OIL and fry Garlic gently until it is just turning golden. Stir in Pork and fry stirring until the raw color is gone.
  8. Stir in Mushrooms and Cabbage and fry stirring until coated with oil.
  9. Stir in STOCK, then YELLOW BEAN SAUCE until well mixed.
  10. Simmer covered for as long as your particular cuts of cabbage need to be just tender, then stir in Chilis.
  11. Turn off heat and stir in LIME JUICE. Serve with plenty of steamed Jasmine rice.
NOTES:
  1. Mushrooms: I prefer fresh Shitakes and soak them for a smooth creamy texture. Oyster mushrooms or even regular white mushrooms wil work.
  2. Choy: practically any Chinese cabbage will work fine here (they're all called something "choy"). Bok Choy isn't my favorite but it's widely available.
  3. Chili: Fresno or Holland Red will do fine, or just one red Anaheim. See our Chili Page for more information.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
    smm_pigchoy1 060124 ajg

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