Spicy Pork And Bamboo Shoot Stir Fry Recipe (Pad Prik Nor Mai Moo Sub)

• 150g minced pork
• 200g sliced bamboo shoots
  
• 3 cloves finely chopped garlic
• 3 large sliced red chillies
• 3 red bird eye chillies
• 10 peppercorn
  
• 2 tbsp coriander stalks
• 1 1/2 tbsp fish sauce
  
• 1 1/2 tbsp soy sauce
  
• 1/2 tbsp sugar
• 1 cup basil leaves

Special Cooking Equipment Used

• mortar and pestle
  

Cooking instructions

Step 1: First we need to make the stir fry paste. Add 2 tbsp of coriander stalks, 3 red bird eye chillies, 10 peppercorn and 3 cloves of finely chopped garlic to a mortar and pestle, and crush everything until you are left with a thick paste.

Step 2: Next bring some water to the boil, then boil 200g of canned sliced bamboo shoots for a couple of minutes. This is just to clean the bamboo. After a minute or two, drain the bamboo and set aside.

Step 3: Now heat about 2 tbsp of cooking oil in a wok on a high heat, then fry the paste we made earlier for about 20 seconds or so. Then add in 150g of minced pork, 3 large sliced red chillies, the bamboo shoots we boiled earlier, 1 1/2 tbsp of fish sauce, 1 1/2 tbsp of soy sauce, and 1/2 tbsp of sugar. Keep stir frying for a total of 3 to 4 minutes until the pork is completely cooked, then turn off the heat, and add 1 cup of bail leaves to the wok. Stir everything together one last time, then serve and enjoy with some steamed jasmine rice!