Stir Fried Tom Yum Pork (ต้มยำแห้งหมูสับ)

Stir Fried Tom Yum Pork (ต้มยำแห้งหมูสับ)

Tom Yum is one of a popular Thai food, and you would have known it is a soup. Today, I represent a new version of Tom Yum that you have not seen before because it is not a soup. I modify it to a dry - stir fried dish.

Ingredients :

• 1 tablespoon of Galanga
• 1 tablespoon of Lemongrass
• 4 tablespoon of Shallot
• 10 gloves of Garlic
• 10 Thai Chili Peppers
• 4 oz of White Mushroom
• 1 lb of Ground Lean Pork
• 2 tablespoon of Olive Oil
• 2 tablespoon of Tom Yum Paste
• 2 tablespoon of Fish Sauce
• 1 teaspoon of Stevia
• 1 tablespoon of Lime Juice

Instruction :

• Mince and grind galanga, lemongrass, shallot, garlic, and Thai chili peppers
• Heat the oil in a pan on medium high, when the oil is hot, put the ground galanga, lemongrass, shallot, garlic, and Thai peppers. Stir fry until you can smell the sense of those herbs.
• Put ground pork in the pan, and stir fry until the pork changes the color, following with tom yum paste and mushroom. Season with fish sauce, stevia, and lime juice. Stir fry for 3-5 minutes. (You can add more Thai peppers if you really like spicy food.)
• Serve with brown rice or fresh vegetables like cucumber, long beans, or broccoli if you prefer for less carbohydrate.

It is 4 servings for this recipe, and it has 402 Calories.