Coconut And Lemongrass Pork Stir-fry
This Coconut and Lemongrass Pork Stir-Fry is a delicious and aromatic dish that brings the flavors of Christmas Island cuisine to your table. The combination of tender pork, fragrant lemongrass, and creamy coconut milk creates a mouthwatering stir-fry that is perfect for a special meal.
Ingredients
- 1 lb pork tenderloin, thinly sliced
- 2 lemongrass stalks, white parts only, finely chopped
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 can (14 oz) coconut milk
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 red chili, thinly sliced (optional for heat)
- Salt and pepper to taste
Instructions
- In a large wok or skillet, heat the vegetable oil over medium-high heat.
- Add the lemongrass, garlic, ginger, and optional red chili. Stir-fry for 1-2 minutes until fragrant.
- Add the pork slices and cook until browned, about 3-4 minutes.
- Add the red bell pepper and snap peas, and stir-fry for an additional 2-3 minutes.
- Pour in the coconut milk, fish sauce, and soy sauce. Bring to a simmer and cook for 5-7 minutes until the pork is cooked through and the vegetables are tender.
- Season with salt and pepper to taste.
- Serve the Coconut and Lemongrass Pork Stir-Fry hot over steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Wok or large skillet Cutting board Knife Grater Measuring spoons Can opener
Tools
Stove Rice cooker (optional)
Serving suggestions
Serving suggestions: Serve with steamed jasmine rice and garnish with fresh cilantro and lime wedges.
Tips & tricks
Tips: For a vegetarian option, substitute the pork with tofu or mixed vegetables.
Cost
$15