Meaty, spicy, colorful and with lots of texture. The pork was cut into thin, thin slices then marinated in a little fish sauce and lots of grated ginger. Then, the meat was stir fried and drizzled with a bit of soy sauce for color. The chilies, spinach and baby corn were added, and everything was stir fried for a couple of minutes just until the leaves had wilted and the baby corn was heated through. Very fast cooking. Including preparation time, depending how fast you can prep the ingredients, the dish can be ready in 20 minutes.
There is no strict ratio between meat and vegetables. You can use less meat and more veggies if you like. You can also replace the pork with chicken, beef, turkey, duck or whatever other meat you prefer. Just remember that the length of time to cook the meat will vary.
- 150 grams pork
- 1 tablespoon grated ginger including the juice
- 1 teaspoon patis (fish sauce)
- drizzle sesame seed oil
- 1 generous pinch cracked black pepper
- 1 bunch spinach
- 12 baby corns
- 2 bird’s eye chilies
- 2 tablespoons vegetable cooking oil
- 1 onion , thinly sliced
- soy sauce , to taste
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Cut the pork into thin, thin slices — less than a quarter inch, ideally. Place in a bowl, add the ginger, black pepper, fish sauce and sesame seed oil. Mix thoroughly.
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Rinse the spinach and drain. If you’re using the stems, roughly chop so that you get bite size pieces.
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Cut the baby corn into halves or thirds. Finely slice the chilies.
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Heat the cooking oil in a pan. When smoking hot, add the pork and cook, stirring, until the meat changes color.
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Pour in some soy sauce (a tablespoon at this point should be enough) and continue stir frying until the mixture is almost dry.
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Add the onion slices and the chilies, stir fry for another 30 seconds, then add the spinach and baby corn. Stir fry just until the spinach wilts and the baby corn pieces are heated through.
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Taste the dish, add more fish sauce or soy sauce, if needed.
