i made a low carb version of Moo Pad Prik (Chili Pork with Onions, one of my favorite dishes) tonight….
I wanted some extra veggies, so I added yellow squash, and served it with mung bean sprouts and baby spinach (fresh).
ingredients: boneless pork chops (sliced in small strips), red chili paste, garlic, ginger, lemongrass, thai basil [all fresh], fish sauce, thai peppers (dried), a red onion, a yellow squash, mung bean sprouts, baby spinach leaves.
I chopped and sauteed the garlic, ginger, and lemongrass, then added the pork, letting it cook for a couple of minutes. I added some of the chili paste, a bit of fish sauce, and stirred it all together. When the pork was about finished, I added the onions (cut into strips), sliced yellow squash, and half a cup or so of water. I covered the wok, and allowed the veggies to steam & cook. I stirred the mixture, added the thai basil and the mung bean sprouts, and served it over a bed of fresh baby spinach.
It was really tasty.
Mung Bean Sprout tip of the day: when you buy a bag at the store, rinse them out, remove any ones that look nasty, and put the rest into a tupperware bowl filled with water. Cover and store in the refrigerator. Every few days, drain, rinse, and add fresh water. This will keep the sprouts fresh.
Comments are closed.