Lemongrass pork with wilted spinach and sugar snaps
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Lemongrass, ginger and garlic are Vietnamese staples, that come together superbly to create a plate you'll rate
Ingredients
Fresh lemongrass
2 piece(s), pale section only, finely chopped
Green shallot(s)
6 individual, thinly sliced
Garlic
1 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Reduced salt soy sauce
1 tbs
Honey
1 tbs
Pork loin chop, raw
520 g, (4 x 180g cutlets) fat trimmed
Sunflower oil
2 tbs
Sugar snap peas
200 g
Green string beans
200 g, halved
Baby spinach
4 cup(s)
Sesame seeds
1 tbs, toasted
Instructions
1
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.
2
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.
3
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.