Lemongrass Pork Stir Fry Recipes

LEMONGRASS PORK STIR FRY

Steps:

• 1 In a medium skillet, heat 2 tablespoons of the canola oil on medium. Add the chopped lemongrass, shallots, and garlic, and saute the mixture until fragrant, about 2 minutes. Remove the sauteed ingredients to a plate. 2 In the same skillet over medium heat, saute the ground pork, breaking up any large clumps, until it's cooked through, 5 to 7 minutes. Add the lemongrass mixture, along with the red-pepper flakes, fish sauce, and salt and sugar. Continue to cook until the sauce becomes thickened, about 5 minutes. Remove from the heat and set aside. 3 Cook the rice noodles according to package instructions. In a large skillet on medium high, heat 2 tablespoons of oil. Then add the onions and cook until slightly soft, about 4 minutes. Add the bok choy and Chinese broccoli, and cook until just tender, about 4 more minutes. 4 Add the pork mixture and rice noodles to the vegetables. Then add the basil and toss to combine, adjusting the seasoning as needed.

LEMONGRASS THAI GROUND PORK STIR FRY

Steps:

• In a large non-stick pan, cook the ground pork for 5-8 minutes, until cooked through and no pink remains. Transfer to a paper towel-lined plate and drain any excess liquid from the pan.
• Add the vegetables to the pan and cook for 5-8 minutes, until tender (if cut in matchsticks, cook these for 3 minutes longer than any spiralized veggies).
• Remove from pan and set aside.
• Add olive oil to the pan, and cook the lemongrass, garlic, ginger and shallots for 3-4 minutes, until softened. Stir together the fish sauce and brown sugar, then add to the pan.
• Return the gound pork to the pan and toss to coat in the sauce.
• Return the veggies to the pan and stir.
• Serve over rice.

THAI PORK AND LEMONGRASS STIR FRY

Steps:

• For the curry paste, pound everything together in a pestle and mortar to a smooth paste.
• For the stir fry, place a wok over a low heat and add 1½ tablespoons of the curry paste. Add the mince and mix the pork and paste together. Pour in the oil and mix well, continuing to fry and break up the meat. Stir-fry until the pork is cooked through.
• Add the chillies and green peppercorns and continue to cook for another minute, mashing everything together so the chillies and peppercorns bruise. Add the sugar, fish sauce and stock to create a light sauce. Add the lemongrass and kaffir lime leaves and cook for 15 more seconds.
• Place the fennel, cucumber, cabbage and white turmeric into iced water for a few minutes. Serve the stir fry garnished with the iced vegetables, lime leaves, Thai basil and Asian pennywort.