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peanut oil ground pork chile flakes scallions garlic carrot choy sugar white miso tamarind concentrate stock lime cashews
Viewed: 32 - Published at: 5 years agoIngredients
- 1 tablespoon peanut oil
- 1/2 pound ground pork
- 1/2 teaspoon dried chile flakes
- 3 scallions, green and white parts sliced and separated
- 3 garlic cloves, minced
- 1 large carrot, diced small
- 3 baby bok choy, thinly sliced
- 1 tablespoon sugar
- 2 tablespoons white miso paste
- 1 tablespoon tamarind concentrate or tamarind paste
- 1 1/2 cups stock or broth (chicken, pork, vegetable or mushroom)
- Juice of one small lime
- 1/2 cup cashews (roasted and salted or raw--whichever you prefer), roughly chopped
Method
- Heat the oil in large saute pan over medium-high heat. Add the pork and cook to brown the meat, about 5 minutes. While the pork browns, break it into small pieces with a wooden spoon. Add the sliced white parts of the scallions and the garlic, and saute for about 30 seconds. Add the carrot and bok choy, and stir fry the vegetables and aromatics for about 1 minute.
- Whisk together the sugar, miso paste, tamarind concentrate, stock and lime juice. Pour over the vegetables and pork. Simmer for 10 to 15 minutes until the liquid thickens.
- Add the green parts of the scallions and the chopped cashews. Serve over cooked rice or rice noodles.
