Spicy pork wok

HOOFDGERECHT

vlees

Ik denk dat dit recept de prijs voor “meest bereide gerecht uit mijn boekje” wegkaapt. Het is super snel klaar en een zalige combinatie van smaken en texturen.

Ik maak het meestal met rijst maar het kan ook met rijstnoedels, bak ze dan nog even mee in de wok.

Spicy Pork Wok

I think this recipe might win the award for “most cooked dish from my recipe book.” It’s super quick to make and has a delicious combination of flavors and textures. I usually make it with rice, but it also works with rice noodles, just toss them in the wok for a bit as well.

2 cloves garlic
1,5 red chilies
1/2 pointed cabbage
1/2 handful fresh mint leaves
1/2 lb (200 g) sausage
2 eggs
2 tbsp (25 g) peanuts
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sugar
1 cup (175 g) uncooked rice
1/2 cucumber
wok oil (as needed for cooking)
Crispy chili oil, for serving

1. Cook the rice.

2. Finely chop the garlic and chilies. Squeeze the sausage meat out of its casing. Slice the cabbage into strips. Mix together the sugar, fish sauce, soy sauce, and oyster sauce. Finely chop the mint leaves. Cut the cucumber into wedges. Roughly chop the peanuts. Fry the eggs in a pan.

3. Heat wok oil in a wok until very hot. Stir-fry the garlic and chilies for about 1 minute, until the garlic just starts to take on color. Add the sausage meat and stir-fry for about 5 minutes, until it is broken up and slightly crispy.

4. Add the cabbage, stir well, then immediately pour in the sauce mixture. Cook for 1 more minute, then turn off the heat. Stir in the mint.

5. Serve the stir-fried mixture over a bed of rice. Place the fried egg on top. Garnish with cucumber, crushed peanuts, and/or a spoonful of crispy chili oil.