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.
Heat the oil in a wok until hot. Stir fry the pork for 3-4 minutes or, until just cooked.
Add the lemongrass paste and stri fry until fragrant.
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.
Taste and check the flavours are balanced, adding more palm sugar or fish sauce, to taste.
Add the chillies, sugar snap peas and mint and a splash of water and stir fry for 1-2 minutes.
Serve immediately with steamed jasmine rice or rice noodles.
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