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Preparation time
15 minutes
Total time:
25 minutes
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Ingredients
Sauce
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30 mL (2 tbsp.) fish sauce
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30 mL (2 tbsp.) sugar
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45 mL (3 tbsp.) lime juice
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1 mL (1/4 tsp.) dried hot pepper flakes
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2 mL (1/2 tsp.) salt
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15 mL (1 tbsp.) cornstarch
Sauté
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15 mL (1 tbsp.) canola oil, divided
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454 g (1 lb) lean ground pork or beef
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6 green onions, chopped
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5 mL (1 tsp.) jarred minced garlic
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227 g (1 package) bok choy, cut in half lengthwise
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300 g (1 package) rice vermicelli
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30 mL (2 tbsp.) chopped mint (optional)
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Directions
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Set water to boil in a saucepan.
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In a bowl, combine fish sauce, sugar, lime juice, hot pepper, salt and cornstarch. Set aside.
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In a large skillet, heat 5 mL (1 tsp.) of oil. Cook and crumble ground pork over high heat for 5 minutes, or until no longer pink.
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Add green onions, garlic and sauce. Mix well and reduce heat to medium-low. Simmer while cooking vegetables and rice vermicelli.
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Heat remaining oil in another skillet and sauté bok choy for 5 minutes or until tender.
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Cook rice vermicelli in boiling water for 3 minutes.
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Serve pork over vermicelli, garnish with mint and side with bok choy.
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