Green Mango Salad
2 large green mangoes or 3 tart green Apples such as Granny Smith
1 tablespoon fresh lime juice
1 tablespoon Vegetable oil
1/4 lb (125 g) finely chopped Pork
1 tablespoon Thai fish sauce
1 1/2 teaspoons Sugar
1 fresh small red chili Pepper, seeded and chopped
2 tablespoons chopped dry-roasted peanuts
1/2 red (Spanish) onion, thinly sliced
1 tablespoon chili sauce (optional to add heat)
Peel and pit the mangoes or peel and core the apples. Cut into thin half-moon slices and place in a large bowl. Sprinkle with the lime juice, toss gently to mix and set aside.
Place a wok over medium-high heat. When it is hot, add the vegetable oil. When the oil is hot, add the Pork and stir-fry, breaking up any lumps, until it is no longer pink, about 1 minute. Stir in the fish sauce, Sugar, chili, and peanuts; mix well. Spoon the mixture onto a paper towel-lined plate and let drain and cool.
Add the cooled pork mixture to the mangoes or Apples along with the red onion. Toss gently, cover and chill. Transfer the chilled salad to a serving plate. Sprinkle the fried shallot if desired, and serve.
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