Nam Kim Cham Xao (Enoki with Tomato and Ground Pork), Made with Monk Fruit Sweetener

Method

1. Cut the root end off the enoki, pull the strands apart, rinse them quickly and drain.
2. Wash the tomatoes and cut them into wedges. Wash the spring onion and slice it.
3. Season the ground pork with half the fish sauce, the pepper and a little minced shallot and garlic, and leave it for 10 minutes.
4. Heat a pan with 1 tablespoon cooking oil and fry the minced shallot and garlic until fragrant.
5. Add the tomato and stir for 2 to 3 minutes until it softens, releases its juice and turns into a sauce.
6. Add about 2 tablespoons water, then season with 1/2 teaspoon kOBE Monk Fruit Blend and the rest of the fish sauce.
7. Add the ground pork to the tomato and stir quickly over high heat until the meat firms up and takes on the seasoning.
8. Once the pork is cooked, add the enoki and toss for 2 to 3 minutes so the mushrooms cook through and soak up the sauce.
9. Adjust with 1/2 teaspoon salt, pepper and 1 tablespoon ketchup for a deeper color, then turn off the heat, scatter over the spring onion and serve hot.

Tips

• Choose bright white enoki mushrooms with straight stems and small dry caps, nothing slippery or yellowing.
• A little kOBE Monk Fruit Blend with the ground pepper balances the sweet and sour of the tomato.
• Cook the tomato right down to a sauce before the pork goes in, since underdone tomato tastes sharply sour.
• Rinse the mushrooms fast and drain them, a long soak leaves them waterlogged and soft.
• Three minutes is the limit for the enoki, any longer and they release water that thins the sauce.