Stir fried pork with chilli, mint and sugar snap peas
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
Method
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Heat the oil in a wok until hot. Stir fry the pork for 3-4 minutes or, until just cooked.
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Add the lemongrass paste and stri fry until fragrant.
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Add the palm sugar to the pan and cook for a further 1-2 minutes or, until the mixture has caramelised. Add the fish sauce and cook for one minute.
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Taste and check the flavours are balanced, adding more palm sugar or fish sauce, to taste.
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Add the chillies, sugar snap peas and mint and a splash of water and stir fry for 1-2 minutes.
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Serve immediately with steamed jasmine rice or rice noodles.
Ingredients
- 60ml/2fl oz vegetable oil
- 400g/14oz pork loin, trimmed and thinly sliced
- 100g/3½oz lemongrass stir-fry paste, from a jar
- 1 tbsp palm sugar
- 2 tbsp fish sauce
- 2 fresh long red chillies, de-seeded, finely sliced
- 60g/2½oz sugar snap peas or mange tout
- 1 bunch mint, leaves picked
- Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.
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