Mason and Mylie's Amazing Any-Night Veggies
Category:
Courtesy of Mason and Mylie Arnold
Photography by Marc Browne
Note: Feel free to substitute about 8 cups of any seasonal vegetables you have on hand, but don’t leave out the basil.
Super easy
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PrintIngredients
For 4 Person(s)
Cream
- 1 pounds Richardson Farms ground pork
- Coconut oil, for frying
- 4 tablespoons fish sauce, divided
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 small carrots, chopped
- 2 cups chopped okra
- 1 yellow summer squash, chopped
- 2 cups purple-hull peas
- 1 bunch purple (or other) basil, chopped
- 1 jalapeño, cut into rings
Mason and Mylie's Amazing Any-Night Veggies Directions
- Over medium-low heat, sauté the pork in the coconut oil in a deep, enameled saucepan until it begins to lose its pinkness. Stir in half of the fish sauce. Turn the heat to medium and add the onions and bell pepper, stirring occasionally until they soften.
- About 5 minutes later, add the carrots. About 5 minutes later, add the okra. About 5 minutes later, add the squash and peas. Add the rest of the fish sauce. Stir in the basil and cook until wilted. Garnish with the jalapeños.
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