Moo Pad Prig Gab No MaiÂ (Pork and Bamboo Shoot Stir-Fry)
1 cup sliced pork or chicken
1 cup sliced bamboo shoot (cut long and thin like a tube)
2 tbsp. instant chili paste
1 tbsp. minced red chili peppers
2 tbsp. sliced kaffir lime leaves
1 tbsp. fish sauce
1 tbsp. soy sauce
2 tbsp. oyster sauce
1/2 tsp. sugar
1 tbsp. olive oil
1. Cook bamboo shoot in boiling water for 10 minutes.
2. Heat the pan and add olive oil. When the pan is hot, then add chili paste and minced red chili peppers. Stir until it smells aromatic.
3. Add pork and stir-fry for 5 minutes. (The pork need to be sliced thinly but wide pieces)
4. Next, add bamboo shoot. Pour some amount of water if the pan gets too dry.
5. Add sugar, fish sauce, oyster sauce and soy sauce. Mix well.
6. Throw sliced kaffir lime leaves, stir and turn off the fire.
Moo Pad Prig No Mai (Pork and Bamboo Shoot Stir-Fry) is usually found in the Thai family. It is very easy to make as we use instant paste. You should pick the one which is not too spicy called Prik Gang Paste. If you cook it for children skip the chili peppers. 🙂
At home my aunt loved to use pork meat with fat stick to it. This is not good for your health though. I don’t know if my family are lucky or not for never get fat, doesn’t matter how much we ate. We are slow-eater, I guess that’s why. I and my aunt were always the last two people sitting at the dining table and my aunt always won as the last person who finished the meal. I spent 45 minutes on average to finish. So, my mom said, if there was a war outside, you would be dead here eating still.
Thai people said, “The last who leaves the table, the one who have to clean up the mess.”
I was always that one!