Lunch · Vietnamese · 15 min
Vietnamese Lemongrass Pork Stir-fry (Thịt Heo Xào Sả Ớt)
- Calories
- 597
- Protein
- 41g
- Carbs
- 66g
- Fat
- 19g
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
Method
- 01In a small bowl, whisk together the fish sauce, soy sauce, and brown sugar. Set aside.
- 02Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering.
- 03Add 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.
- 04Add 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.
- 05Return 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.
- 06Serve the stir-fry immediately over the cooked jasmine rice. Garnish with fresh mint and cilantro leaves.
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