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500 g (1 lb) pork fillets
1 tb fish sauce
pepper
1 ts oil
400 g (13 oz) babycorn (fresh or canned)
3 spring onions
2 cloves garlic
3 tb oil
2 tb fish sauce
2 tb oyster sauce
1 tb sugar
Takes 25 minutes
Slice meat and marinade with fish sauce, pepper and oil for ten minutes.
Cut babycorn lengthwise into halves. Cut spring onions into 3 cm long pieces.
Chop garlic.
Heat oil in a wok or a pan and roast garlic until golden. Add chicken and stir-fry until tender.
Add corn and onion and continue to stir-fry.
Season with fish sauce, oyster sauce and sugar.
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