Vietnamese Pork Stir-Fry

For a successful stir-fry, high heat and good timing are essential. Have all of the ingredients chopped and ready before you start cooking.

Serves 4 Prep Time 10 minutes, plus marinating time Cooking Time 10 minutes

2 tablespoons fish sauce (patis)
1 tablespoon soy sauce
2 tablespoons sugar
2 stalks lemongrass (tanglad), white parts only, finely chopped
2 cloves garlic, finely chopped
450 grams pork loin fi llet (lomo), sliced finely
2 tablespoons vegetable oil
1 large red onion, peeled and sliced finely
2 large red chilies, seeded and finely chopped
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 tablespoon lime juice
2 tablespoons roughly chopped peanuts
1/2 cup fresh mint leaves
steamed rice, to serve

1 Combine fi sh sauce, soy sauce, sugar, lemongrass, and garlic in a large bowl. Stir until sugar dissolves. Add pork and stir to coat. Cover and set aside to marinate for 30 minutes.

2 Heat oil in a wok over high heat. When the oil begins to shimmer, add onions. Cook, stirring, until onions are caramelized and golden brown, then add half the pork together with the marinade. Cook, stirring, for 1 minute, then remove and set aside. Add remaining pork and cook for 1 minute. Remove and set aside.

3 Add chilies and bell peppers; cook, stirring, for 1 minute. Return pork to the wok; add lime juice and peanuts. Toss for a minute, then top with fresh mint leaves. Serve with steamed rice.