美味的泰式猪肉末色拉做法，大厨教你技巧

泰国菜用香料很多，但基本每个菜也都用这些了😆

1 garlic clove, minced
1 small shallot, finely sliced
1 teaspoon minced lemongrass
2 Thai pepper
1/2 pound (250 g) ground pork
3 tablespoons chicken stock
2 tablespoons fish sauce (nam pla)
3 tablespoons freshly squeezed lime juice
1 tablespoon palm or brown sugar

生菜随意，胡萝卜，洋葱，番茄，黄瓜都可以，但最好有香菜，九层塔，花生碎

用料  

泰式猪肉末色拉的做法  

1. Heat the oil in a wok or skillet on medium-high heat. Add garlic, shallots, lemongrass, and chili; stir-fry until fragrant, about 30 seconds

2. Add pork and stir-fry, while breaking it up with a wooden spoon until cooked through, about 5–6 minutes

3. Stir in the chicken stock, fish sauce, lime juice, and palm sugar and bring to a boil. Remove from heat and let stand 10 minutes.

4. Add the warm pork mixture to the greens and toss. Sprinkle crushed peanuts on top. Garnish with fresh coriander and mint leaves.