Recipe: 合掌瓜越南魚露豬肉肉片 Stir Fried Chayote and Vietnamese Fish Sauce Pork

Stir Fried Chayote and Fish Sauce Pork
合掌瓜越南魚露豬肉肉片

Ingredients:

• Chayote 2
• Pork slices 1 lb
• Carrot 1/2 stem
• Ginger 4 slices
• Garlic (sliced) 1 dice
• Chicken Broth/Powder (or water) 1/2 cup
• Sugar 1 tsp
• Soy Sauce 1 tsp
• White pepper Dash

Fish Sauce Pork Marinade:

• Fish Sauce 3tsp
• Sugar Rock 1:1 ratio to Fish Sauce 
• Coconut Water 200ml
• Whole peppercorn 6 counts

Method for Chayote:

• Cut pork into bite size and mixed all seasoning together into pork and set aside
• Cut chayote into half and rub the cut ends together to generate a thin layer of paste, wash it away
• Peel and de-seed chayote and sliced into long stripes
• Add salt to chayote to extract water for 5 minutes to create crispy texture
• Rinse chayote and set aside
• Peel and slice carrot

• Heat up the wok/pan on medium-high heat, add oil to the wok/pan
• Add seasoned pork to stir fried for 1 minute, turn to medium heat and add 200 ml of coconut water
• Stir fried to incorporate and let it cook for 10 minutes or until coconut water had been absorbed (Note:  Do not cover with lid)
• Taste and dish up the pork and set aside

• Add oil to the wok/pan, add ginger and garlic slices
• Add chayote and carrot stripes
• Add soy sauce, sugar, chicken broth/powder (or water) to stir-fried and taste
• Cover the wok/pan with lid for approximately 2 minutes or until chayote is soft and transparent
• Add the cooked pork and a dash of white pepper to stir-fried and taste
• Ready to serve