Thai Pork with Shallots

Thai Pork with Shallots
Serves 3-4

1 pound lean pork, thinly sliced
1 1/2 tablespoons cornstarch
2 teaspoons Sweet Soy
1 tablespoon dry sherry/hsao sing wine/etc
2 tablespoons fish sauce
3 tablespoons canola or peanut oil

1 cup thinly sliced shallots
5 cloves fresh garlic, peeled and minced
8-12 Thai bird chilies (a handful) thinly sliced
1 tablespoon sugar
2 teaspoons sweet soy sauce
2 tablespoons fish sauce
1 pound gai lan, cut up

1 tablespoon oyster sauce
juice of one lime


Mix pork slices with the next four ingredients and marinate for at least
twenty minutes.
Heat wok until it smokes, and add oil. Add shallots to the wok and stir
fry until they turn golden brown and fragrant. At this point, add pork,
spread it into a single layer on the bottom of the wok and sprinkle
garlic, chilies and palm sugar over it.
Leave the pork undisturbed until the pork browns lightly on the bottom,
and then stir fry until most of the pink is gone.
Add sweet soy and fish sauce and gai lan and continue cooking.
Once gai lan is almost done, add the oyster sauce and lime juice, and
toss over heat for a few seconds to combine.

Serve with rice.