Best 4 Galloping Horses Recipes

Galloping Horses is a delightful Sichuan dish of twice-cooked pork slices stir-fried with scallions, ginger, and garlic, along with a generous amount of dried chili flakes and doubanjiang (fermented chili bean paste). The pork is first boiled, then stir-fried until crispy, resulting in a dish that is both tender and flavorful. It's also incredibly easy to make, requiring just a handful of pantry staples.

In addition to the classic Galloping Horses recipe, the linked article also includes variations such as:

- **Braised Galloping Horses with Cabbage**: This version features pork belly simmered until fall-apart tender in a rich sauce made with doubanjiang, soy sauce, and aromatics like ginger and scallions. The cabbage adds a sweet, fresh flavor to the dish.

- **Galloping Horses with Yams**: In this variation, the pork is stir-fried with yams, bell peppers, and peanuts. The yams add a sweet and starchy element to the dish, while the bell peppers and peanuts provide a crunchy texture.

- **Galloping Horses with Eggplant**: This recipe combines pork slices, eggplant, and garlic chives. The eggplant soaks up the flavorful sauce, and the garlic chives add a pungent, garlicky flavor.

- **Galloping Horses with Tofu**: For a vegetarian take on the dish, this recipe uses tofu instead of pork. The tofu is stir-fried until crispy and then coated in the same flavorful sauce as the other variations.

No matter which recipe you choose, you're in for a treat. Galloping Horses is a delicious and versatile dish that is sure to become a family favorite.

Here are our top 4 tried and tested recipes!

GALLOPING HORSES

Galloping Horses image

I love Thai cuisine. Here is one appetiser that I serve at parties. It is a must that you use the garnish. A Madhur Jaffrey recipe. ( My favourite cookery author). Fruit serves as the base of this open sandwich kind of dish.

Provided by Girl from India

Categories Fruit

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 oranges
1 tablespoon vegetable oil
1/4 cup peeled and finely sliced shallot
115 g ground pork or 115 g dark chicken meat
1/4 cup roasted peanuts
2 tablespoons palm sugar (I use light brown sugar)
1 tablespoon fish sauce (I use soya sauce or salt + water)
1 -2 fresh red chile, deseeded and sliced into thin slices crossways (can substitute these with green chillies)
2 sprigs coriander leaves

Steps:

Peel and slice the oranges crossways into 5 slices each omitting the side slices and carefully remove all the white pith and the seeds/ You can use 10 pineapple slices too sometimes as the oranges we get in India are not as compact as the western oranges.
Arrange the slices on a platter in a single layer.
Heat oil in a fry pan on medium heat and saute the onions until they brown.
Add the meat and stir till it is brown.
Reduce heat and add the peanuts, sugar and fish sauce.
Stir till the sugar has melted.
Put 1 tblsp or more of this meat mixture in the middle of each orange slice (divide the mix over the ten slices) Place one slice of chilli (Oh! Galloping horses) and 1 leaf of the coriander leaf on each heap of meat and serve at room temperature.

GALLOPING HORSES (MA HO)

Galloping Horses (Ma Ho) image

Fruit with a savory meat topping. For the coriander root: look for cilantro bunches sold with their roots still attached. They may be tiny or up to several inches long. If you can't find any cilantro root, substitute chopped cilantro stems with a few leaves mixed in.

Provided by Gillian Spence

Categories Pork

Time 25m

Yield 24 pieces, 5 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces ground pork
2 teaspoons garlic, finely chopped
1 tablespoon coriander root, chopped
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup dry roasted peanuts, crushed
1 -2 tablespoon fish sauce
3 tablespoons palm sugar
1 red chili pepper, seeded and chopped
2 tablespoons cilantro leaves and stems
24 orange sections

Steps:

Pound the garlic, coriander roots, and black pepper together in a mortar and pestle.
Heat the oil in a frying pan and on low heat fry the mixture until it smells fragrant.
Add the pork and fry until it changes color.
Add the peanuts, fish sauce, palm sugar, chili, and coriander and continue to fry until the mixture is well cooked, dark brown and quite dry.
Segment the oranges or mandarins. Slit through the membrane and flesh and open the segments flat, removing any seeds. Place a spoonful of pork on each piece of fruit.

GALLOPING HORSES(MA HO)

Galloping Horses(Ma Ho) image

"Ma Ho, is a popular Thai hors d'oeuvre, a spicy meat mixture usually served in tangerine segments. We made it into easier finger food by filling endive leaves." I haven't tried these but my friend Georgina made them and they all seemed to enjoy them. She found it on atasteofthai.com.

Provided by Manami

Categories Pork

Time 25m

Yield 22-26 hors d'oevres

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil or 1 tablespoon olive oil
1/2 cup minced onion
4 large garlic cloves, minced
1 tablespoon red curry paste (A Taste of Thai)
1 teaspoon red curry paste
1 lb ground lean pork or 1 lb ground turkey
1 tablespoon fish sauce (A Taste of Thai)
1 tablespoon light brown sugar
1 (8 ounce) can crushed pineapple with juice
1 teaspoon cornstarch
1/2 cup dry roasted peanuts, roughly chopped (extra for garnish)
2 tablespoons minced fresh cilantro, plus extra
fresh cilantro, for garnish
2 -3 large endives, leaves separated and washed

Steps:

Heat oil in a large non-stick skillet over a medium-high heat.
Add onion and garlic. Cook 1-2 minutes.
Add red curry paste and stir until dissolved and fragrant.
Drain pineapple well, reserving juice.
Whisk cornstarch into juice until dissolved and set aside.
Add pork or turkey, fish sauce, sugar and pineapple to skillet.
Stir-fry until meat is cooked through and no longer pink, about 6 minutes.
Stir in peanuts, cilantro and reserved juice.
Sauté 1-2 minutes, or until combined and sauce is thickened.
Remove from heat.
Fill endive leaves with meat and pineapple mixture.
Garnish with extra chopped peanuts and cilantro if desired.
Serve immediately.

GALLOPING HORSES

GALLOPING HORSES image

Categories Chicken Stir-Fry

Yield 4

Number Of Ingredients 11

Ingredients

1 T oil
1/2 c minced onion
1 lb gr meat
1 T and 1 tsp curry paste
1 T ginger
1/2 red pepper
1 T soya
8 oz apricot/peach preserve
1 tsp cornstarch
1/2 c chopped peanuts
2 T cilantro

Steps:

Heat oil and saute onion and garlic. Add curry paste. Add meat, soya, and apricot. Stir fry til meat is cooked. Thicken with cornstarch if necessary. Add peanuts, cilantro. Serve with endive or lettuce

Tips:

Use high-quality ingredients. The better the ingredients, the better the Galloping Horses will be.
Make sure the rice is cooked perfectly. It should be fluffy and slightly sticky.
Don't overcook the vegetables. They should be crisp-tender.
Use a well-seasoned wok or large skillet. This will help prevent the food from sticking.
Cook the Galloping Horses over high heat. This will help create a nice caramelized flavor.
Serve the Galloping Horses immediately. This is a dish that is best enjoyed fresh.

Conclusion:

Galloping Horses is a delicious and easy-to-make dish that is perfect for a quick and easy meal. It is a great way to use up leftover rice and vegetables, and it is also a very affordable dish to make. If you are looking for a new and exciting way to enjoy rice, Galloping Horses is a great option.

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