- 1/2 pound pork, thinly sliced
- 2 tablespoons red or white wine
- 1/4 pound mushrooms
- 1/4 pound asparagus
- 1 broccoli head, cut into quarter sized florets
- 2 ounces canned bamboo shoots (optional)
- 2 ounces snow peas
- 3-4 scallions (green onions)
- 1/2 of a medium carrot
- 1-2 medium sized chiles
- Other vegetables as desired or available, chopped into bite-sized pieces
- 2 garlic cloves, coarsely chopped
- Vegetable oil
- 2 tablespoons corn starch, dissolved in 1/2 cup water
- 2 tablespoons fish sauce
- 1 tablespoon sesame oil
- Marinate the pork in the white or red wine for five minutes. Sprinkle salt and pepper on top of the pork.
- Cut up all of the vegetables into bite-sized pieces. Cut the mushrooms in halves or quarters, depending on their initial size. Cut off the tough parts of the asparagus and cut diagonally into 1 and 1/2 inch lengths. Cut the bamboo shoots into 1-inch long pieces. Cut the carrot into the same size pieces as the bamboo shoots.
- Heat a large pan on high, and put oil in the pan, at least to coat. When the pan is very hot, dump in the drained pork. Cook until done or almost done, 2-3 minutes. Put the garlic in the pan, cook until it begins to lightly brown. Remove garlic and pork to a bowl.
- In the same pan, add the mushrooms, asparagus, bamboo shoots, carrots and broccoli. Add a dollop of water and stir-fry for 2-3 minutes.
- Add the rest of the vegetables not previously added, that take less time to cook, as well as the pork, the fish sauce, the corn starch, salt to taste, a liberal dose of ground pepper and the sesame oil. Stir-fry in the pan for another 2 minutes.
- Serve while it is still hot with rice. Jasmine rice is preferable, but any rice will do.
Recipe adapted from Practical Thai Cooking by Puangkram Schmitz and Michael Worman