Stir-Fried Pork with Dried Shrimp from Thai Food and Cooking by Judy Bastyra and Becky Johnson
You might expect the dried shrimp to give this dish a fishy flavour, but instead it simply imparts a delicious savoury taste.
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Ingredients
- 10 ml/2 tsp dried shrimp paste or 5 mm/¼ in piece from block of shrimp paste
- 2 garlic cloves, finely chopped
- 45 ml/3 tbsp dried shrimp
- 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar
- 30 ml/2 tbsp soy sauce
- juice of 1 lime
- 4 pak choi (bok choy) or 450 g/1 lb spring greens (collards), shredded
- 1 small fresh red or green chilli, seeded and finely chopped
- 30 ml/2 tbsp vegetable oil
- 250 g/9 oz pork fillet (tenderloin), sliced
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