泰式猪肉末色拉

作者： 灶头间e好咪道

泰国菜用香料很多，但基本每个菜也都用这些了😆 1 garlic clove, minced 1 small shallot, finely sliced 1 teaspoon minced lemongrass 2 Thai pepper 1/2 pound (250 g) ground pork 3 tablespoons chicken stock 2 tablespoons fish sauce (nam pla) 3 tablespoons freshly squeezed lime juice 1 tablespoon palm or brown sugar 生菜随意，胡萝卜，洋葱，番茄，黄瓜都可以，但最好有香菜，九层塔，花生碎

用料

• 肉末 250g

泰式猪肉末色拉的做法步骤

步骤 1

Heat the oil in a wok or skillet on medium-high heat. Add garlic, shallots, lemongrass, and chili; stir-fry until fragrant, about 30 seconds

步骤 2

Add pork and stir-fry, while breaking it up with a wooden spoon until cooked through, about 5–6 minutes

步骤 3

Stir in the chicken stock, fish sauce, lime juice, and palm sugar and bring to a boil. Remove from heat and let stand 10 minutes.

步骤 4

Add the warm pork mixture to the greens and toss. Sprinkle crushed peanuts on top. Garnish with fresh coriander and mint leaves.

菜谱创建时间：2018-06-26 13:10:14