1 cup (250 mL) dried mushrooms
1/2 cup (125 mL) thinly sliced Napa cabbage
1/4 cup (50 mL) vegetable oil
3 tablespoons (45 mL) Thai Kitchen® Red Curry Paste
2 pounds (1000 g) pork spareribs, cut across the bone "Chinese style" (ask the butcher to do this)
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce
1 stalk fresh lemongrass, minced
3 to 5 fresh red serrano chiles, seeded and cut into thin strips
2 teaspoons (10 mL) sugar
12 mint leaves, chopped
SOAK the mushrooms in hot water 15 minutes or until softened. Drain well. Remove stems and cut mushroom caps into thin srips. Soak the cabbage in cold water 5 minutes. Drain well.
HEAT oil in large skillet or wok on medium-high heat. Add red curry paste; stir fry 3 minutes or until fragrant. Add pork, fish sauce and lemongrass; stir fry 5 minutes. Add mushrooms and cabbage; stir fry 3 minutes. Add chile strips and sugar; stir fry 1 minute. Garnish with mint leaves.