Pork stir-fry

Name: Pork stir-fry
Yield: Serves 2
Ingredients: 3 tbsp Gourmet Garden Coriander Herb Blend; 1 tsp Bart Lemon Grass in Sunflower Oil; 1 green chilli, chopped; 2 shallots, chopped; 350g pork mince; 1 tbsp Thai fish sauce; 2 tsp dark muscovado sugar; 280g pack tenderstem stir-fry vegetables; Squeeze of lime juice

Published: 31 Jul 09
Updated: 18 Mar 24

Test kitchen approved

With a nod to the Asian dish larb, this speedy stir-fry dish is spicy, herby and zesty. What more could you want?

Serves 2
Ready in 20 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

3 tbsp Gourmet Garden Coriander Herb Blend
1 tsp Bart Lemon Grass in Sunflower Oil
1 green chilli, chopped
2 shallots, chopped
350g pork mince
1 tbsp Thai fish sauce
2 tsp dark muscovado sugar
280g pack tenderstem stir-fry vegetables
Squeeze of lime juice

Method

Put the coriander herb blend, lemongrass, green chilli and shallot in a food processor. Whizz to a paste, then set aside.
Heat 1 tbsp olive oil in a heavy-based frying pan over a medium heat, then add the pork mince and some seasoning. Brown the mince, breaking it up with a spoon, then stir in the coriander paste and cook for a couple of minutes more. Stir through the fish sauce and sugar and cook for 4-5 minutes until the mixture starts to caramelise.
Finally, stir through the stir-fry vegetables and cook for 5 minutes more. Squeeze over the lime juice to serve.

Recipe from August 2009 Issue

Fancy getting a copy in print?

Subscribe to our magazine

Pork stir-fry

Ingredients

Method

More to discover