This is a relatively healthy approach to ground meat of any kind. I steamed the ground pork and chicken in a bamboo steamer and then added them to the stir fry. This spicy mint chopped chicken with ground pork is perfect if you like stir fry.
The natural flavours of the ingredients also take care of most of the tastiness in this dish. Though a few old faithful ingredients were used in the stir fry base.
I like to use vinegar, soy sauce, fish sauce and sugar for the base flavours in most of my stir fry dishes. So this dish had those ingredients, along with a bit of Thai garlic chili sauce and some chili oil to get us started. I made this spicy mint chopped chicken with ground pork for 2 and a half people, or 2 adults and 1 child. The full list of ingredients needed is below:
Spicy Mint Chopped Chicken With Ground Pork Recipe
- 3 ounces fish sauce
- 3 ounces white vinegar
- 5 ounces soy sauce
- 5 ounces sugar (white sugar)
- 3 dashes olive oil
- ½ medium yellow onion
- 5 cloves garlic
- 4 sprigs mint
- 1 pound ground pork (minced pork)
- 1 pound ground chicken (minced chicken)
- 2 medium cayenne pepper
- 2 medium red pepper (red capsicum)
- Mince everything. The mint, the garlic, the onion, cayenne, red peppers and even chicken breast.
- You can either use ground chicken, or you can chop it down yourself. I prefer taking a breast, cleaning it and then chopping it down to sausage myself. That way, I know it is 100% chicken breast. Place the ground sausage and chicken into a bamboo steamer. I like to steam items like ground beef or pork so that most grease fat drops into the steam water. It gives you a very lean meat. But I don’t steam it until it is all the way cooked. Maybe about 7 to 8 minutes once the water is boiling. It will still break apart easily once you begin the stir fry. You can add salt and pepper to the meat before it steams.
- After the meat is steamed, let’s wok something! Put some oil in the bottom of the wok, I like chili oil, but you can use olive oil. Not a lot, though. We want this dish to be fairly dry at the end. Once the oil is hot, add the garlic and onions and stir fry for about 3 minutes. Then add the cayenne and sweet peppers along with the mushrooms. Stir fry for about 2 more minutes, and then add the soy, fish sauce, vinegar and sugar. Now add the steamed meat and the chili garlic. Last but not least, the mint leaves. I like to add a lot of mint leaves to this dish. The salty soy mixed with that chili garlic is addicting, but when you add a sweet mint to the mix.
- After all the ingredients are in the wok, stir fry for approximately 5 more minutes. Be my guest if you prefer to add more salt or spice. You should add equal parts soy and sugar if you intend to add a bit more flavour. I could add half a jar of that Thai chili paste! In the end, you should have something that looks like this!