Lemongrass, chilli and pork stir fry

Whether you've always loved to prepare or you've selected up it like a spare time activity throughout quarantine, we'd venture a guess that you simply are on the lookout for new recipes to use . After all, becoming creative from your kitchen can be a superb and fulfilling means to devote your time.

We have assembled all of the very lovedand highest ranked Lemongrass, chilli and pork stir fry in our website. It is the very best of the Ideal!

We have piled up the most useful recipes ever. They truly are our most loved, rated and commented 5 star recipes out of our big community, all in one location. These apps, mains, desserts and are guaranteed yummy!

How to make Lemongrass, chilli and pork stir fry

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:15
  • Total Time : 0:25

Ingredients

  • 200g dried rice vermicelli noodles
  • 1 tablespoon peanut oil
  • 500g pork mince
  • 3 eschalots, thinly sliced
  • 1 lemongrass stalk (white part only), halved, finely chopped
  • 1/3 cup Fountain Sweet Chilli Sauce
  • 2 1/2 tablespoons lime juice
  • 2 1/2 tablespoons fish sauce
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • chopped long red chilli, to serve

Method

  • Step 1 Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork separate noodles. Drain.
  • Step 2 Meanwhile, heat a wok over high heat until hot. Add 1 teaspoon oil. Swirl to coat. Add half the pork. Stir-fry for 1 to 2 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining pork.
  • Step 3 Add remaining oil to wok. Swirl to coat. Add eschalot and lemongrass. Stir-fry for 1 minute or until fragrant. Return pork to wok. Add sweet chilli sauce, lime juice and fish sauce. Stir-fry for 1 to 2 minutes or until heated through. Add mint, coriander and noodles. Toss to combine. Serve.

© Copyright 2020 Get Recipe Book - All Rights Reserved