Recipe

Vietnamese pork stir-fry

This quick stir-fry is all about the heat and the crunch. Accompanied with steamed rice, this recipe is an ideal mid-week dinner plan.

Nov 27, 2013 1:00pm
  • 20 mins preparation
  • Serves 4
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Vietnamese pork stir-fry

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.

Notes

Not suitable to freeze or microwave.

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