This dish sounds simple – and that’s because it is. Nevertheless, simplicity is often best! You may think that means blandness, but I assure you, this is not the case.
What’s the secret, then? Fish sauce! Now before you click your mouse flies straight to the corner of your screen, listen carefully. The smell does not remain after cooking. Sure, when you sprinkle in the sauce, you’ll ask yourself what craziness must have possessed you. I assure you: this is a necessary evil.
For the pork, I used slices of the roasted sort. Alternatively, you can cut some uncooked steaks (or similar) and use the meat interchangeably. If you’re doing this, please ensure you cook your pork all the way through before adding the remaining ingredients.
This recipe can be gluten-free and nut-free.
Serves 2
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:
– 1 Tablespoon coconut oil
– 1-inch knob ginger, peeled and sliced
– 2 handfuls cooked, chopped roasted pork (see above)
– 1 teaspoon coriander seeds, lightly crushed
– 2 Tablespoons soy sauce (use tamari if gluten-free)
– 1 small red chilli, finely diced (and deseeded if desired)
– 1 teaspoon granulated stevia of choice
– 1 carrot, peeled and sliced into small matchsticks
– 2 handfuls raw, de-shelled prawns
– 1/4 small green cabbage, finely sliced
– 3 handfuls mung bean sprouts
– 2 eggs
– 1/2 teaspoon fish sauce
– fried shallots, garlic, and chilli sambal (to garnish)
Method:
1. Place a large frying pan or wok over a high heat on your stove. Tip in the coconut oil and, when hot, add the ginger. Fry until golden before tossing in the pork, coriander seeds, chilli, stevia, and carrot. Stir-fry until browning. Add the prawns and cook until fully pink.
2. Throw in the cabbage and bean sprouts and fry until softening, then push the mixture over into one side of your pan. Crack in the eggs and allow to set slightly before agitating (stirring gently to break them up). Sprinkle the fish sauce over everything and toss together.
3. Cook the stir fry another 2-3 minutes, divide between two plates and garnish as desired. Enjoy! 🙂
