Pad Preaw Wan Moo Grob (Sweet And Sour Crispy Pork)
I like the sauce of this dish and there are varieties of vegetables. It goes well with pork but the combination of that sauce and crispy pork make “Pad Preaw Wan Moo Grob” a stir-fried dish experience like no others.
Ingredients:
300 grams crispy pork
100 grams babycorn (fresh or canned)
100 grams straw mushrooms
100 grams carrots
100 grams pineapple
1 medium size tomato
1 medium size onion
1 medium size sweet pepper
3 stalks spring onion
4 cloves garlic
1tablespoon thin soy sauce
2tablespoon chili sauce
1tablespoon fish sauce
1tablespoon sugar
1 teaspoon ground pepper
2tablespoons vegetable oil
Preparation:
1. Wash all vegetables.
2. Slice crispy pork into bite size pieces.
3. Cut the babycorn into halves on the lengthwise then cut across.
4. Cut the straw mushrooms into halves or 4 pieces if they are big ones.
5. Slice the carrots
6. Cut the pineapple into bite size pieces.
7. Cut the tomatoes, sweet pepper and onion into 8 pieces.
8. Cut the spring onion about 1” length.
Cooking Instructions:
1. Heat the wok to medium heat then pour oil into the wok. Add garlic and let it stir-frying until it turns golden brown.
2. Add crispy pork, continue stir-frying for 2 minutes. Then add all vegetables.
3. Season with fish sauce, thin soy sauce, chili sauce, ground pepper, sugar, and continue stir-fry until cooked. Finally, add spring onions and stir.
4. Remove it from the heat and put into the plate.Serve with rice.
