Stir Fried Pork with Chilli, Mint and Sugar Snap Peas

Thinly sliced pork stir-fried with lemongrass, caramelized palm sugar, fish sauce, fresh chillies, and crisp sugar snap peas.

Quick Pork High Protein Dairy Free Stir-Fry Thai-Style

Estimated Nutrition

Calories

363.1

kcal / serving

1452.4 kcal total

Carbs

8.9g

per serving

35.6 g total

Fat

26.1g

per serving

104.2 g total

Protein

23.2g

per serving

92.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

adjust to taste

CondimentsSauces

100

Lemongrass Stir-Fry Paste

from a jar

tbsp

Fish Sauce

adjust to taste

Meat

400

Pork Loin

trimmed and thinly sliced

NutsSeeds

bunch

Mint

leaves picked

OilsFats

Vegetable Oil

Vegetables

piece

Red Chilli

long, de-seeded and finely sliced

Sugarsnap Peas

Method

Heat the vegetable oil in a wok until hot.

Stir fry the sliced pork for 3-4 minutes until just cooked.

Add the lemongrass paste and stir fry until fragrant.

Add the palm sugar and cook for 1-2 minutes until caramelised.

Add the fish sauce and cook for one minute.

Adjust the flavour balance with additional palm sugar or fish sauce if desired.

Add the chillies, sugar snap peas, mint leaves, and a splash of water.

Stir fry for 1-2 minutes and serve immediately with rice.