In this recipe we use the Neil Perry Lemongrass Stir-Fry Paste. Ingredients include lemongrass, ginger, garlic, desiccated coconut and spices. The paste can be purchased at Simon Johnson Quality Foods, David Jones and major Supermarkets.
Heat the oil in a wok and stir-fry the pork very quickly until just cooked.
Add the lemongrass paste and fry until fragrant.
Add the palm sugar and caramelise, then the fish sauce.
Taste and check the flavours are balanced.
Add the chillies, snow peas and mint then throw in a splash of water, or chicken stock if preferred.
Stir-fry 1 to 2 minutes.
Serve with steamed jasmine rice. It’s also great with Hokkien or rice noodles.
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