Ultimate Lemongrass Pork Stir-fry
This is my ultimate recipe when I am craving lemongrass flavour!
Servings: 5 people
Calories: 262kcal
Cost: 25
Equipment
- 1 Non-stick Fry Pan
Ingredients
- 500 gr Pork Shoulder Sliced
- 3 stems Lemongrass Chopped Diagonally
- 3 pcs King Oyster Mushroom Sliced
- 3 cloves Garlic Sliced
- 1 pc Onion Sliced
- 5 pcs Bird's Eye Chilli Chopped Diagonally
- 8 pcs Curly Red Chilli Chopped Diagonally
- 2 tbsp Sugar
- 100 ml Fish Sauce
- 2 tsp Mushroom Stock
- 1 dash Black Pepper
- 1 pinch Sesame Seeds for garnish
- 2 tbsp Cornflour
- 1 tbsp Garlic Powder
- 2 tbsp Olive Oil
Instructions
- The first thing is to marinate the sliced pork shoulders with 2 tbsp of cornflour, 2 tbsp of sugar, 1 tbsp of garlic powder, 3 tbsp of fish sauce, and 1 tbsp of olive oil. Let it marinate for at least 10 minutes.
- Grab your non-stick frypan and start to pan-grill the sliced pork. Do not overcrowd the pan and let it sit without touching it. So it would build up the caramelisation from the sugar. Do both sides, let it browning and charred then set it aside.
- Using the same pan, pour the rest of the olive oil and start with the stir fry ingredients.
- Add garlic and onion, and cook until fragrant. Then add red chili, bird's eye chili, and lemongrass. Cook until more fragrant!
- Add King Oyster Mushroom last, then add seasonings such as 2 tsp of mushroom stock, 2 tbsp of fish sauce, black pepper, and a dash of sugar to balance the taste of sweet and savoury with a hint of spicy.
- Then, add the grilled pork into the pan. Mix well and cook until browning! Garnish with sesame seeds or spring onion.