Thai pork stir-fry

Herald on Sunday - - LET’S EAT -

Serves 4

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

200g broc­col­ini

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.

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