泰式猪肉末色拉
泰国菜用香料很多，但基本每个菜也都用这些了?
1 garlic clove, minced
1 small shallot, finely sliced
1 teaspoon minced lemongrass
2 Thai pepper
1/2 pound (250 g) ground pork
3 tablespoons chicken stock
2 tablespoons fish sauce (nam pla)
3 tablespoons freshly squeezed lime juice
1 tablespoon palm or brown sugar
生菜随意，胡萝卜，洋葱，番茄，黄瓜都可以，但最好有香菜，九层塔，花生碎
1 garlic clove, minced
1 small shallot, finely sliced
1 teaspoon minced lemongrass
2 Thai pepper
1/2 pound (250 g) ground pork
3 tablespoons chicken stock
2 tablespoons fish sauce (nam pla)
3 tablespoons freshly squeezed lime juice
1 tablespoon palm or brown sugar
生菜随意，胡萝卜，洋葱，番茄，黄瓜都可以，但最好有香菜，九层塔，花生碎
用料
| 肉末 | 250g |
泰式猪肉末色拉的做法
Heat the oil in a wok or skillet on medium-high heat. Add garlic, shallots, lemongrass, and chili; stir-fry until fragrant, about 30 seconds
Add pork and stir-fry, while breaking it up with a wooden spoon until cooked through, about 5–6 minutes
Stir in the chicken stock, fish sauce, lime juice, and palm sugar and bring to a boil. Remove from heat and let stand 10 minutes.
Add the warm pork mixture to the greens and toss. Sprinkle crushed peanuts on top. Garnish with fresh coriander and mint leaves.
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