Mince Ton Ho Chai ( Lab Mu Pad Puk Ho Chai )


Pork mince stir fried (Lab mu) with Ton Ho Chai, the chinese slightly bitter leaf vegetable. If you can't get hold of Ton Ho Chai, use Pak Choi, or Chinese cabbage.

100 gms Ton Ho Chai
100 gms Pork Mince
1 Tablespoon Lemon Juice
1 Tablespoon Flaked Chillies
1 Tablespoon Fish Sauce
1 Tablespoon Toasted Rice Pounded
1 Tablespoon Oil
1 Teaspoon Sugar

1. This recipe couldn't be simpler, clean and chop the leaves.
2. Heat oil in a pan, fry the pork mince until it's part cooked.
3. Add lemon juice, flaked chillies, fish sauce, toasted rice and sugar and continue frying until the pork is cooked through.
4. Add the leaves and fry for 30 seconds just to warm them through.

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