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[Prep: 15 minutes | Cook: 20 minutes| Serve: 4 | Calories: 360 per serving ]
preserved turnip goes by many names, preserve radish, salted turnip, salted radish etc. They come whole, shredded or ground. Look for them in non-refrigerated section, possibly with other dry goods. They come in small plastic bags. You can see the brownish turnip through the plastic bag. The color brown is like paper bag brown. There should be no water in the bag. It is ready to be used, no rehydration necessary. It’s not necessary to keep it in the refrigerator. But most Americans, I notice, keep everything in the fridge. The turnip would certainly last longer in the fridge.
1- Ground Pork, 350g
2- 1 bell pepper (any color), core removed, diced
3- 2 large potato, about 200g, peeled, cubed
4- Onion, peeled, cut into pieces, diced
5- Minced garlic, 1 tbsp
6- 1 shallot, peeled, sliced
7- Dried shrimps, soaked, diced, 20g(when it is dried)
8- Sweet preserved radish, diced, 40g
9- Bean sprout, 100g
10- Fresh Thai basil leaves, 15 pieces, optional
11- Sesame oil, 1/2 tsp
12- 2 tsp of fish sauce
1- Chicken broth, 1/2 cane, 150 ml
2- Hot water, 50ml
3- Sugar, 1/2 tsp
.: 做法 Directions :.
Add in the cooked pork, bell pepper. Stir-fry the ingredients for 2 minutes until the bell pepper is hot. Add in the sesame oil, bean sprout, thai basil leaves and fish sauce. Mix it well and cook for another minute. Dish it up and serve it hot.
1- If the pan has a lot of sauce remaining after simmered the potato, you can remove all sauce in the pan. Then stir-fry the ingredient until dry.
2- It is better to use add the sesame oil and fish sauce last in order to keep its flavor.
3- It is better to pan-fry the pork before stir-frying it. If it is smelly, you can add some chinese cook wine which help to remove the smell.
4- Be aware not overcook the bean sprout or it will lose the crispy texture.
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