Thai Style Stir Fry Tang Orh with Minced Pork
Thai Style Stir Fry Tang Orh with Minced Pork
My wife loves Tang Orh and I love cooking Tang Orh, that’s why we love each other so much. We share a symbiotic relationship and this is one of the ways I show love for her. Words mean only so much, I very much also like to express my affections towards her in cooking the foods that she likes. It makes our relationship multi-faceted and interesting.
She loves Tang Orh cooked in a soupy style, like in a steam boat. In fact, that’s one of the better ways to eat Tang Orh, in a soupy broth. This Thai style stir fry is supposed to be mildly dry with little sauce, but I decided to add a little more “soup” to enhance the flavour of the Tang Orh, since in my opinion the Tang Orh is the star ingredient here.
It’s very easy to cook, and Tang Orh generally cooks within minutes. It’s not a hardy vegetable so be sure to cook it quickly and serve as the last dish. The flavour of the minced pork makes it delicious. I have also added generous amounts of minced garlic and chilli padi. Not for the faint hearted, this dish is fiery hot.
Recipe
Ingredients
5 pcs Garlic (finely chop the garlic pieces)
5 pcs Chilli Padi (finely chopped)
500 grams Tang Orh (also known as garland chrysethemuem)
400 grams Minced Pork (make sure it is fatty minced pork, it adds to the flavour)
2 tablespoons Oyster Sauce
1 tablespoon Thai Fish Sauce
2 tablespoons Olive Oil
Method
1. Minced the garlic and chilli padi together and mix it together into a paste.
2. Heat oil in a frying pan and then fry the garlic chilli paste until fragrant. Add the minced pork and stir fry till pork is relatively cooked. To tell the difference is when the colour changes to slightly white.
3. Add the oyster and fish sauce with a little water. Then throw all the Tang Orh into the pan and cover the lid. Let the heat wilt the vegetable for about two minutes.
4. The water from the vegetables will form part of the soup. That’s it. Easy. Serve with steamed rice.
Bon Appetit!
Tang Orh with Minced Pork
Garlic and Chilli Padi mixed into paste
Soupy style Tang Orh with Minced Pork