Vietnamese stir-fried pork
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Vietnamese stir-fried pork
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Piquant pork makes a great match for a medley of oriental style vegetables in this Vietnamese inspired dish from Caroline Bretherton
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Ingredients
- 2 tbsp Sesame oil
- 1 Onions, finely diced
- 2 cloves Garlic, crushed
- 1 piece Ginger, (3cm)finely shredded
- 100g minced pork
- 1 handful mixed vegetables, mange tout, sugar snaps, lightly steamed broccoli, pak choy, Savoy cabbage, finely shredded
- 2 tbsp Fish Sauce
- 2 tbsp oyster sauce
- 1 tsp caster sugar
- 1 limes, juice
- 2 Spring onions, finely sliced
- 1 handful Mint
Method
1. In a wok, heat the sesame oil and cook the onion, garlic and ginger over a high heat until softened.
2. Add the pork, and cook until browned. Remove from the pan.
3. Add selection of finely shredded vegetables, adding a little extra sesame oil, if necessary. Cook for two minutes.
4. Return the pork to the pan and add the fish sauce, oyster sauce, sugar and half the lime.
5. Stir through half the spring onions and mint, check lime and add more if necessary.
6. Serve with boiled rice, and the rest of the mint and spring onions scattered over the top.
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