This is a fairly healthy approach to ground meat of any kind. I steamed the ground pork and chicken in a bamboo steamer first, and then it was added it to the stir fry. The natural flavors of the ingredients take care of most of the tastiness in this dish as well. Though there were a few old faithful ingredients that were used in the stir fry base.
I like to use vinegar, soy sauce, fish sauce and sugar for the base flavors in most of my stir fry dishes. This dish had those ingredients along with a bit of thai garlic chili sauce and some chili oil to get us started. I made this dish for 2 and a half people, or 2 adults and 1 child. The full list of ingredients needed is below:
3 ounces of Fish Sauce, a.k.a. Nampla
3 ounces of vinegar
5 ounces of soy sauce
5 ounces of sugar
A few dashes of stir fry oil or olive oil
Half an onion, 4 to 6 cloves of garlic
4 or so sprigs of fresh mint leaf
1 lb. of ground pork
1 lb. of chicken breast
2 Cayenne peppers or jalapenos or…
2 sweet red peppers
6 ounces of mushrooms
Mince everything. The mint, the garlic, the onion, cayenne, red peppers and even the breast of chicken.
You can either use ground chicken or you can chop it down yourself. I prefer taking a breast, cleaning it and then chopping it down to a sausage myself. That way I know it is 100% chicken breast. Place the ground sausage and chicken into a bamboo steamer. I like to steam items like ground beef or pork so that most of the grease fat drops into the steam water. It really gives you a very lean meat. But I don’t steam it until it is all the way cooked. Maybe about 7 to 8 minutes once the water is boiling. That way it will still break apart easilty once you begin the stir fry. You can also add some salt and pepper to the meat before it steams if you like.
After the meat is steamed, let’s wok something! Put some oil in the bottom of the wok, I like chili oil but you can use olive oil. Not a lot though. We want this dish to be fairly dry at the end. Once the oil is hot, add the garlic and onions and stir fry for about 3 minutes. Then add the cayenne and sweet peppers along with the mushrooms. Stir fry for about 2 more minutes and then add the soy, fish sauce, vinegar and sugar. Now add the steamed meat and the chili garlic. Last but not least, the mint leaves. I like to add a lot of mint leaves to this dish. The salty soy mixed with that chili garlic is addicting…but when you add a sweet mint to the mix….Shazzaaaam!
After all the ingredients are in the wok, stir fry for approximately 5 more minutes. If you prefer to add some more salt or spice…be my guest. You should add equal parts soy and sugar if you intend to add a bit more flavor. I could add half a jar of that thai chili paste! At the end you should have something that looks like this!