Lunch recipes

- Posted on Jul 17, 2013 - 02:45 PM


2 Tbs. peanut oil

4 to 8 cloves garlic, minced

1 to 2 oz. thinly sliced boneless pork (optional)

2 c. cold cooked rice

1 c. torn greens (such as cabbage, mustard greens or bok choy)

2 tsp. Thai fish sauce or to taste

Garnishes and Accompaniments

¼ c. fresh coriander leaves

6 thin cucumber slices

1 small scallion, trimmed and thinly sliced on the bias

2 lime wedges

¼ c. Thai fish sauce with hot chilies

Heat a heavy large wok to high heat. When hot, add oil and heat until very hot. Add garlic and stir fry until just golden, about 20 seconds. Add pork, if using, and cook stirring constantly until all the pork has changed color completely (no longer pink), about 1 minute. Add rice, breaking it up with wet fingers as you toss it into wok. With a spatula keep moving rice around wok. At first it might stick but keep scooping and tossing it and soon it will be more manageable. Fry rice, sometimes pressing against wok with back of spatula. (Good rice should have a faint seared-in-the-wok taste.) Cook for about 30 seconds. Add greens and then fish sauce and stir fry for 30 to 60 seconds. Turn out onto a plate and garnish with coriander, cucumber slices, scallion and lime wedges. Squeeze lime onto rice as you eat it, along with the sauce.