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.


  • 100 g Neil Perry Lemongrass Stir-fry Paste .

  • 400 g pork loin Trimmed and thily sliced

  • 60 ml vegetable oil

  • 1 tablespoon Fish sauce

  • 60 g snow pea shoots

  • 2 Long, fresh Red chilli's deseeded and sliced

  • 1 bunch Mint


  • 1.

    Heat the oil in a wok and stir-fry the pork very quickly until just cooked.

  • 2.

    Add the lemongrass paste and fry until fragrant.

  • 3.

    Add the palm sugar and caramelise, then the fish sauce.

  • 4.

    Taste and check the flavours are balanced.

  • 5.

    Add the chillies, snow peas and mint then throw in a splash of water, or chicken stock if preferred.

  • 6.

    Stir-fry 1 to 2 minutes.

  • 7.

    Serve with steamed jasmine rice. It’s also great with Hokkien or rice noodles.

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