Thai salad

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 16
Servings 4
Time 15 minutes

Ingredients

  • 450
    g
    pork tenderloin or chicken breast fillets
  • 30
    ml
    vegetable oil
  • 3
    cloves garlic, chopped
  • 175
    g
    mangetout or green beans
  • 5
    red chillies, seeded and chopped
  • 5
    cm
    stalk lemon grass, thinly sliced
  • 1
    red pepper, seeded and cut into thin strips
  • 1
    large carrot, cut into thin strips
  • 1
    lime or lemon (rind and juice)
  • 30
    ml
    fish sauce or light soy sauce
  • 1
    head lettuce
  • 50
    ml
    fresh mint
  • 50
    ml
    fresh coriander
  • GARNISH
  • 30
    ml
    toasted sesame seeds
  • 2
    red chillies, seeded and thinly sliced
 

Method

4 minutes
 
Cut the meat into thin slices. Heat oil in a wok or frying pan until very hot and cook the meat and half the garlic over high heat for 2 to 3 minutes, or until cooked through.
Add the mangetout, remaining garlic, chillies and lemon grass and stir-fry for 1 minute.
Remove from heat and add all the remaining ingredients, except lettuce, mint and coriander. Toss together.
Tear lettuce leaves, mint and coriander into smaller pieces and toss with the meat. Sprinkle sesame seeds and chillies over the top and serve while meat is still warm.
 

Read more on: pork  |  shallow-fry
 

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