Stir-Fried Garland Chrysanthemum with Ground Pork (ผัดตั้งโอ๋หมูสับ)
Recipe type: Main Course
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 4 large cloves garlic, peeled
  • 3-4 fresh bird's eye chilies
  • 2 tablespoons vegetable oil
  • ½ pound ground pork (Ground chicken or ground turkey also works well.)
  • 1½ pounds garland chrysanthemum, cut into 1.5-inch pieces
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  1. In a mortar, pound the garlic and chilies into a chunky paste. (You can also smash them with the side of the blade of a large knife and chop them coarsely.)
  2. Put a large wok on high heat. When the wok is hot, add the oil and the garlic-chili paste; stir-fry quickly and constantly to keep the paste from burning.
  3. When the paste is fragrant and the garlic turns light brown, about 1 minute, add the ground pork and stir-fry, smashing it into smaller chunks with the blunt end of a wooden spatula as you go.
  4. Once the pork is cooked through, add the garland chrysanthemum, oyster sauce, and fish sauce; stir-fry just until the vegetable is wilted, about 2 minutes.
  5. Serve with rice.
Recipe by SheSimmers at