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Sticky Vietnamese-style pork stir fry

Name: Sticky Vietnamese-style pork stir fry
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 450g British outdoor-reared pork sausagemeat; 3 chopped garlic cloves; 5cm piece of ginger, chopped; 1 lemongrass stalk, chopped; A handful of coriander stems, chopped; 4 spring onions, chopped; 1 red chilli, chopped; 1 tbsp brown sugar; 2 tsp fish sauce; 1 tbsp soy sauce; Cooked rice, fresh coriander leaves, lime wedges, to serve

Published: 18 Mar 20
Updated: 18 Mar 24

Switch up the way you use sausagemeat and make this sweet and sticky Vietnamese-style stir-fry! It’s super speedy, fragrant and moreish.

We’ve served ours with rice but noodles would work well, too.

Easy
March 2020

Test kitchen approved

Serves 4
Hands-on time 30 min

Switch up the way you use sausagemeat and make this sweet and sticky Vietnamese-style stir-fry! It’s super speedy, fragrant and moreish.

We’ve served ours with rice but noodles would work well, too.

Dairy-free recipes

Nutrition: per serving

Calories: 303kcals
Fat: 20.1g (7.8g saturated)
Protein: 18.8g
Carbohydrates: 11.1g (5g sugars)
Fibre: 1.5g
Salt: 2g

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Ingredients

450g British outdoor-reared pork sausagemeat
3 chopped garlic cloves
5cm piece of ginger, chopped
1 lemongrass stalk, chopped
A handful of coriander stems, chopped
4 spring onions, chopped
1 red chilli, chopped
1 tbsp brown sugar
2 tsp fish sauce
1 tbsp soy sauce
Cooked rice, fresh coriander leaves, lime wedges, to serve

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Method

Heat a large frying pan or wok over a high heat and fry the sausagemeat, breaking it up with a wooden spoon, until golden. Reduce the heat slightly, then add the chopped garlic, ginger, lemongrass, coriander stems, most of the chopped spring onions and most of the chopped red chilli. Stir-fry for 2-3 minutes until everything is smelling fragrant.
Add the brown sugar, fish sauce and soy sauce, then stir to combine. Taste and add a little extra soy sauce, if needed.
Serve spooned over cooked rice, sprinkled with a few more coriander leaves and the rest of the spring onion and chilli, with lime wedges for squeezing.

Recipe from March 2020 Issue

Nutrition

Nutrition: per serving

Calories: 303kcals
Fat: 20.1g (7.8g saturated)
Protein: 18.8g
Carbohydrates: 11.1g (5g sugars)
Fibre: 1.5g
Salt: 2g

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Read what others say...

Alison Hanger says:

19th Jul 2020 at 1:27 pm

Wow loved the zing of flavours with this recipe, I used reduced fat sausages with the skins removed as an alternative and it worked perfectly. Will definitely make again

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