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Try this delicious recipe from River Cottage Australia.
Heat your wok on a high flame and add rice bran oil. Once the oil is hot, add the pork. Stir fry the pork for 3 -4 minutes to seal it. Add the lemon myrtle, coriander root and garlic. Stir fry for another 2 minutes.
In a separate bowl combine the fish sauce, stock (or water) and sugar, stirring to dissolve the sugar. Add this mix to the wok and cook for 1 minute. Stir through the onion and chili and then remove the wok from the heat.
Add the remaining herbs and mix through, then stir through cumquat juice.
Serve on a bed of mixed Asian greens and steamed rice, topped with coriander leaves.
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