- 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.