Name: Vietnamese pork stir-fry
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon fish sauce; 1 tablespoon soy sauce; 2 tablespoon sugar; 2 stalks lemongrass, white section only, finely chopped; 2 clove garlic, chopped finely; 450 gram pork fillet, sliced finely; 2 tablespoon vegetable oil; 1 red onion, peeled, sliced finely; 2 large red chillies, seeded, chopped finely; 1 red capsicum, julienned; 1 yellow capsicum, julienned; 1 tablespoon lime juice; 2 tablespoon roughly chopped peanuts; 1/2 cup fresh mint leaves; steamed rice, to serve

Ingredients

2 tablespoon fish sauce

1 tablespoon soy sauce

2 tablespoon sugar

2 stalks lemongrass, white section only, finely chopped

2 clove garlic, chopped finely

450 gram pork fillet, sliced finely

2 tablespoon vegetable oil

1 red onion, peeled, sliced finely

2 large red chillies, seeded, chopped finely

1 red capsicum, julienned

1 yellow capsicum, julienned

1 tablespoon lime juice

2 tablespoon roughly chopped peanuts

1/2 cup fresh mint leaves

steamed rice, to serve

Method

1.Combine the fish sauce, soy sauce, sugar, lemongrass and garlic in a large bowl and stir until the sugar has dissolved. Add the pork; stir to coat. Cover and set aside to marinate for 30 minutes.

2.Heat the oil in a wok over a high flame and when it begins to shimmer add the onion. Cook, stirring, until caramelised and golden brown, then add half the pork. Cook, stirring, for 1 minute, then remove and set aside. Add the remaining pork and cook for 1 minute. Remove and set aside.

3.Add chilli and capsicum and cook, stirring, for 1 minute. Return pork to the wok and add the lime juice and peanuts. Toss for a minute, then top with fresh mint leaves and serve with steamed rice, if desired.

Not suitable to freeze or microwave.
Note

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Ingredients

Method

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