Takes 30 minutes
Serves 4
2 lb ground pork
2 tbsp fish sauce
1 tbsp red curry paste
1 clove garlic, minced
3 shallots, 1 minced, 2 sliced
2 tbsp white sugar
3 tbsp vegetable oil
1 lb gai lan, roughly chopped*
3 tbsp chili-oil-marinated bamboo shoots*
2 tbsp toban djan*
2 tbsp soy sauce
Cooked white rice such as Thai sticky rice
1/4 cup prepared crispy shallots*
1/4 cup chopped peanuts
Mix pork, fish sauce, red curry paste, garlic, minced shallots and sugar together in a bowl, making sure the seasonings are well incorporated into the pork. Let marinate for at least 30 minutes and up to 2 hours in the refrigerator.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil. Add ground-pork mixture, using a wooden spoon to break up the meat. Stir-fry until pork is cooked through and nicely coloured. Remove from pan and drain any excess fat. Add another tablespoon of vegetable oil and sliced shallots to the pan. Sauté for 2 to 3 minutes before adding gai lan and bamboo shoots. Stir-fry until gai lan wilts (3 to 4 minutes) then add the toban djan, soy sauce and ground pork back to the pan and cook until flavours are incorporated (about 5 minutes).
Meanwhile, add remaining oil to a medium non-stick skillet and heat over medium-high.
Arrange cooked rice in 4 bowls, topping each with the pork mixture. Garnish with crispy shallots and chopped peanuts.
*Gai lan (Chinese broccoli), toban djan (chili-bean paste), chili-oil-marinated bamboo shoots and prepared crispy shallots are all available at Asian grocery stores.