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

Lemongrass pork with wilted spinach and sugar snaps

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

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


  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.