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Vietnamese Lemongrass Pork Stir-fry (Thịt Heo Xào Sả Ớt)

Name: Vietnamese Lemongrass Pork Stir-fry (Thịt Heo Xào Sả Ớt)
Ingredients: 6 oz (170 g) Pork tenderloin, thinly sliced; 2 tbsp Lemongrass, finely minced; 2 cloves Garlic, minced; 1/4 cup Shallot, thinly sliced; 1/2 small Thai chili, thinly sliced (optional, for heat); 1.5 tbsp Fish sauce; 1 tsp Soy sauce; 1 tsp Brown sugar; 1 tbsp Vegetable oil; 1 cup (cooked) Jasmine rice, cooked; 2 tbsp Fresh mint leaves, for garnish; 2 tbsp Fresh cilantro leaves, for garnish

Nutrition

596.9

kcal

Calories

40.5

Protein

65.6

Carbs

18.8

Fat

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Ingredients(12)

Pork tenderloin, thinly sliced6 oz (170 g)

Lemongrass, finely minced2 tbsp

Garlic, minced2 cloves

Shallot, thinly sliced1/4 cup

Thai chili, thinly sliced (optional, for heat)1/2 small

Fish sauce1.5 tbsp

Soy sauce1 tsp

Brown sugar1 tsp

Vegetable oil1 tbsp

Jasmine rice, cooked1 cup (cooked)

Fresh mint leaves, for garnish2 tbsp

Fresh cilantro leaves, for garnish2 tbsp

Instructions

In a small bowl, whisk together the fish sauce, soy sauce, and brown sugar. Set aside.

Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering.

Add the thinly sliced pork and stir-fry until browned and mostly cooked through, about 3-4 minutes. Remove pork from the wok and set aside.

Add the minced lemongrass, minced garlic, sliced shallot, and sliced chili (if using) to the hot wok. Stir-fry until fragrant and the shallots are softened, about 1-2 minutes.

Return the pork to the wok. Pour the sauce mixture over the pork and stir to coat. Cook for another 1-2 minutes, until the pork is fully cooked and the sauce has slightly thickened.

Serve the stir-fry immediately over the cooked jasmine rice. Garnish with fresh mint and cilantro leaves.