I think I've made 'mixed together stir fry with garlic' but I'm not entirely sure what it's called exactly. I don't really know the translated name in English ... I know it's garlic and I suspect it means 'mixed together with garlic' but I have to say I'm not 100%.
This recipe was sent to me by a friend fluent in both spoken and written Thai who has translated it from a Thai cookbook for me.
I tried it for the first time tonight - and it was delicious.
And all the things I wanted it to be.
As always, cook your rice first as the dish itself comes together very quickly.
For a lovely, quick and simple dinner for two you'll need:
about 100-200g pork - tenderloin would be best as the Thai instructions were to cut into 'spoon-sized' pieces, but I only had a loin piece and so chopped into 'bite-sized' bits
two big cloves of garlic, finely chopped (a dessert spoon of minced garlic)
five or six prawns, defrosted if frozen, and de-veined
some squid rings, about eight, defrosted if frozen
two teaspoons oyster sauce
one teaspoon light soy sauce
one teaspoon fish sauce
one teaspoon sugar
two teaspoons ground chilli powder (I used flakes)
white pepper, sliced cucumber and coriander leaves to garnish
De-vein the prawns, slice the pork and chop the garlic ...
Put some oil in a wok or frying pan and heat until hot and then add the pork and garlic and fry over a medium heat (not so hot the garlic burns), stirring all the time for two-three minutes.
Add the prawns and squid and turn the heat up a bit at the start until it's really hot, then reduce again to medium and cook for a further two-three minutes until the pork is cooked (cut into a piece to check).
Tip the meat and seafood onto a plate or into a bowl and then tip away any juices from the pan.
Then return the pan to the heat adding a little more oil if necessary to cover the bottom.
When the pan and oil are hot add the oyster sauce, soy sauce, fish sauce, sugar and chilli flakes and stir fry for about a minute until mixed and sticky.
Return the pork, squid and prawns to the pan and cook for a minute more.
Serve on a bed of rice with a shake of white pepper plus sliced cucumber and coriander leaves to garnish.
I hope you try this - and would love to know what you think, so please comment below.