Lemongrass pork with wilted spinach and sugar snaps
2 piece(s), pale section only, finely chopped
6 individual, thinly sliced
1 clove(s), crushed
2 tsp, finely grated
Reduced salt soy sauce
Lean pork loin chop
520 g, (4 x 180g cutlets) fat trimmed
Sugar snap peas
200 g, halved
Baby spinach leaves
1 tbs, toasted
- Place lemongrass, shallots, garlic and ginger in the bowl of a mortar and pestle and pound to a smooth paste. Place half the lemongrass mixture in a small bowl with fish sauce and honey and stir until combined. Rub mixture over pork. Reserve remaining lemongrass mixture.
- Heat half the oil in a large non-stick frying pan over medium heat. Cook pork for 4–5 minutes each side or until cooked to your liking.
- Meanwhile, heat a wok over high heat. Add remaining oil and heat for 30 seconds. Add sugar snap peas, beans and reserved lemongrass paste and stir-fry for 3–4 minutes or until vegetables are tender. Add spinach and stir-fry for 30 seconds or until spinach has wilted. Sprinkle with sesame seeds and serve with pork.