After an 8 day holiday in Las Vegas, most of which was spent trying out the buffets, I am sorely missing home cooked food. I am so glad to be home and eating the food that we really should eat. Although I enjoy the occasional splurging and enjoying food, I still believe in eating healthy and sensibly.
I try to cook meals that everyone in the family will like. When the kids were little, I did try to cater to everyone's whims by making different meals to satisfy everyone's liking. The kids are grown now and though I know one of them is still a finicky eater, I have changed my rules. Whatever is served on the table is for EVERYONE. It works so far and now the picky eater has been eating most of the food the rest of the family eats.
Everyone likes pork at home but that ONE still is on training when it comes to eating fruits and vegetables. He eats peas and corn like tablets_one a day and followed by a gulp of water. He liked this dish so much that he ate some of the beans as well. Not bad he says. And I say "Yeyyy!".
300 gms. of lean pork, sliced into thin strips
1 lemon grass, chopped then pounded
3 cloves garlic, crushed, 1 tsp. chopped red chilli
1 tbsp. fish sauce
1 tbsp. light soy sauce
2 tbsps. brown sugar
about 30 fine beans (haricot verts) topped and tailed, then halved
3 tbsps. chopped roasted peanuts
1 tbsp. chopped coriander leaves (cilantro)
3 tbsps. cooking oil
Season the pork with the fish sauce and 1 tbsp. brown sugar. Heat up a clean wok. When very hot, add 2 tbsps. of cooking oil and swirl it around to fully coat the wok. Stir fry the lemongrass for 2 minutes until fragrant. Add the garlic and chilli and stir for 1 minute. Add the seasoned pork and stir fry for about 5 minutes or until all the juices are absorbed back into the pork. Add the last tablespoon of oil and stir fry until the pork turns glossy. Add the fine beans. Add 2 tbsps. of water and stir fry. Keep adding water, 2 tbsps at a time until the beans are crisp tender. This is a dry dish so all the water has to be absorbed. Finally add the light soy and the last tablespoon of sugar and stir. Turn the heat off and add the chopped peanuts and coriander. Transfer to a serving dish.
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