The Chinese have changed much of Bangkok; they have also brought with them a custom that has transformed Thai culinary habits: eating on the streets. This is an inherently local street food dish.
- 1 coriander root (3 g), cleaned
- 1 small pinch salt
- 3 g thinly sliced ginger
- 2–3 garlic cloves (5 g), peeled
- 1 good pinch white peppercorns (1 g)
- 2 tsp vegetable oil
- 220 g pork loin or shoulder, thinly sliced against the grain
- 30 g (1 heaped tablespoon) finely shredded ginger
- 50 g (½ cup) spring onion batons
- 1 long red chilli, halved
- 50 g (3 tbsp) yellow beans
- 1 pinch ground white pepper
- 1 pinch white sugar (2 g)
- 1 pinch ground star anise (1 g)
- 1 drizzle white vinegar
- 2 tbsp stock or water
- 1 tsp Shaoxing (Chinese rice) wine
- ¼ bunch coriander sprigs
- steamed rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the paste, pound the coriander root and salt together using a mortar and pestle. Add the ginger, garlic, peppercorns and star anise and pound until a very rough paste forms.
Assemble the remaining items on a plate, ready to be stir-fried.
Heat the oil in a wok over high heat, add the coriander paste and fry gently until fragrant and slightly coloured (about 30 seconds).
Add the pork and fry until just coloured. Add the ginger, spring onion and chilli.
Add the yellow beans, increase the heat and cook until aromatic and sizzling – but be careful not to scorch the yellow beans.
Season with the pepper, sugar, star anise and vinegar. Add the water to moisten and stir-fry the ingredients so everything cooks evenly.
Add the wine and stir through the coriander. Serve with the rice.