Title: Pad Preaw Wan Moo
Categories: Entree Meat Thai Rice
Yield: 2 Servings
| 1 | c | Pork tenderloin; thinly sliced |
| 1 | | Clove garlic; finely chopped |
| 1 | | Small white onion; sliced |
| 1 | | Bell pepper; center removed sliced bite sized |
| 1/2 | c | Chunky pineapple |
| 1 | | Cucumber; peeled, center re- moved & sliced bite sized |
| 1 | | Small fresh tomato; sliced bite sized |
| 1/2 | ts | Soy sauce |
| 1 | | Green onion; cut into 1" pieces |
| 1 | ts | Sugar |
| 1/2 | ts | Fish sauce (Nam Pla) |
| 1/2 | ts | White vinegar |
| 1/8 | ts | MSG; Optional |
| 1/2 | ts | Cornstarch; disolved in 1/4 cup water |
| 4 1/2 | tb | Vegetable oil |
| | | Hot cooked rice |
| (Thai | Swe | et and Sour Pork) |
In a wok, cook pork and garlic in hot oil for 3 to 4 minutes over medium
heat. Add MSG, sugar, fish sauce, and onions. Stir 5 or 6 times, then add
the remaining ingredients EXCEPT FOR THE CORNSTARCH MIXTURE. Continue
cooking 3 or 4 minutes longer. Pour in the corn starch mixture. Stir well
until all meat and vegetables are coated with light clear starch. Remove
from heat. Serve hot over rice.