Stir-fried Bean Sprouts

Name: Stir-fried Bean Sprouts (Pat Tua Nork Sawai)
Cuisine: Thailand
Ingredients: 30 mL (2 tablespoons) safflower oil; 2 cloves garlic, crushed with a pinch of salt; 2 cloves garlic, crushed with a pinch of salt; 50 g (2 oz) pork fillet or tenderloin, finely sliced; 50 g (2 oz) pork fillet or tenderloin, finely sliced; 50 g (2 oz) small prawns (shrimp), shelled and deveined; 50 g (2 oz) small prawns (shrimp), shelled and deveined; 100 g (4 oz) bean sprouts, topped and tailed; 100 g (4 oz) Chinese (garlic) chives, cut into 3 cm (1¼ in) lengths; 15 mL (1 tablespoon) fish sauce; 1 teaspoon white (granulated) sugar; 1 teaspoon white peppercorns, ground; 2 tablespoons fresh coriander (cilantro) leaves

Pat Tua Nork Sawai

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

IT IS IMPORTANT to add the bean sprouts at the last moment to ensure that they are still crisp. If a vegetarian dish is desired, the pork fillet and prawns may be omitted.

Ingredients

30 mL (2 tablespoons) safflower oil
2 cloves garlic, crushed with

Asia
Thailand
Side dish
Gluten-free
South East Asia

Method

In a wok, heat the oil over a high heat, add the salted garlic and fry until golden. Add the pork and prawns and fry over a high heat for about 3 minutes, or until the prawns are cooked. Add the bean sprouts, chives, fish sauce and sugar. Serve sprinkled with the white peppercorns and coriander.