1/4 cup vegetable oil (preferably peanut oil)
3 tablespoon red curry paste
1 cup lean pork, loin or butt, cut into thin slices 1/2″ by 2 “
2 tablespoons fish sauce or Worcestershire sauce (salsa inglesa)
1 stalk lemon grass (te de limon), chopped
1/2 cup cabbage,chopped and soaked in cold water
1/2 cup green beans, cut into 1 1/2″ lengths,soaked in cold water*
1 cup dried Chinese mushrooms, soaked in hot water, stemmed and cut into strips**
5 fresh,red Serrano chillies, seeded and cut into strips***
2 teaspoons granulated sugar
12 mint leaves, chopped
Heat the oil in a wok and fry the red curry paste for 3 minutes, stirring until the colour and odor change. Add the pork, fish sauce,and lemon grass. Stir fry for 5 minutes. Drain the cabbage, beans and mushrooms and add them to the wok. Fry another 3 minutes. Sprinkle with chili strips. Stir fry for an additional minute. Sprinkle with sugar. Mix well. Remove to a serving bowl and garnish with the mint leaves.
* I usually use frozen green beans that I have thawed if the fresh green beans don’t look so good. Green beans are called ejote here, and habichuelas in Spain.
** I don’t like shitaki mushrooms so if that is all that is available I use regular fresh mushrooms or portobellas
*** I buy the closest to ripe Serranos, when they are just turning colour, let them sit out overnight until they turn red. The red ones available at the grocery store are usually too ripe and fall apart.
I have made this with twice as much vegetable and it’s excellent.