Thai pork stir-fry
This healthy dish is delicious, with a great mix of Asian flavours — the perfect mid-week dinner.
4 garlic cloves, peeled and roughly chopped
2 stalks lemongrass, roughly chopped 1 Tbsp white sugar
2 Tbsp fish sauce
300g pork fillet, thinly sliced
2 Tbsp sesame oil
1 red chilli, deseeded and roughly chopped ½ red onion, peeled and sliced
40g green beans, topped and tailed
3 stalks celery, trimmed and sliced diagonally handful fresh Thai basil handful celery leaves, roughly chopped 2 Tbsp soy sauce salt and pepper to taste
4 Tbsp fried shallots
¼ cup toasted peanuts
Place garlic, lemongrass, sugar and fish sauce in a food processor. Blend until texture resembles a coarse paste. Transfer to a bowl, add pork and toss to coat. Cover and place in the fridge for at least 15 minutes.
To prepare the stir-fry, heat oil in a large frying pan on medium-high heat. Once oil is hot, add pork and sear for approximately 2 minutes. Remove from pan and set aside.
Add chilli and vegetables to the pan and fry for approximately 3 minutes or until tender. Return pork to the pan, add basil, celery leaves and soy sauce and season to taste.
Serve on white or brown rice with shallots and toasted peanuts scattered over.