This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. This recipe from Mark Bittman, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, is quick work, once the meat is marinated. Be sure to move the hot wok or sauté pan constantly, so the intense heat doesn’t burn the ingredients.
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