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.

Coconut And Lemongrass Pork Stir-fry

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

  1. In a large wok or skillet, heat the vegetable oil over medium-high heat.
  2. Add the lemongrass, garlic, ginger, and optional red chili. Stir-fry for 1-2 minutes until fragrant.
  3. Add the pork slices and cook until browned, about 3-4 minutes.
  4. Add the red bell pepper and snap peas, and stir-fry for an additional 2-3 minutes.
  5. 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.
  6. Season with salt and pepper to taste.
  7. 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