This is an extremely light stir-fry that can be served along side hotter curries or stir-fries to balance out a meal.
|Pork Tenderloin||180 g||Cut in bite-sized pieces|
|Banana Chilies||60 g (2 - 3 whole)||Sliced in thin strips|
|Onion||½ Whole||Thinly sliced|
|Palm Sugar||1 t|
|Vegetable Oil||2 T|
- Heat a wok (or skillet) over high heat. Add the oil and sauté the shallots and garlic until brown.
- Add the pork and stir-fry. Season with the palm sugar (add a little fish sauce if you want it saltier), then add the banana chili and continue stir-frying. When the chili begins to wilt slightly, add the onion and stir-fry until it is done.