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Photo of Lemongrass pork with wilted spinach and sugar snaps by WW

Lemongrass pork with wilted spinach and sugar snaps

PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Lemongrass, ginger and garlic are Vietnamese staples, that come together superbly to create a plate you'll rate


Fresh lemongrass

2 piece(s), pale section only, finely chopped

Green shallot(s)

6 individual, thinly sliced


1 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Reduced salt soy sauce

1 tbs


1 tbs

Lean pork loin chop

520 g, (4 x 180g cutlets) fat trimmed

Sunflower oil

2 tbs

Sugar snap peas

200 g

Green beans

200 g, halved

Baby spinach leaves

4 cup(s)

Sesame seeds

1 tbs, toasted


  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.


SERVING SUGGESTION: Brown rice.TIP: You can use 4 x 150g lean chicken breast fillets (fat trimmed) instead of pork.To toast sesame seeds, place them in a dry non-stick frying pan over medium heat. Cook, stirring, for 3–5 minutes or until golden.