This veggie-heavy Thai ground pork stir fry is so simple to prepare, and SO full of flavor! Just a few simple ingredients and it is on your table in no time.
I’m always excited about the recipes I share with you all, but today’s recipe has me EXTRA excited!
This recipe was inspired by Ben’s step-mom Ning, who is the most amazing Thai chef you will ever meet. Ning made a ton of delicious Thai food for us when we visited them in Thailand, but for some reason I kept thinking about how much she used ground pork. Because ground pork isn’t exactly something I use a lot of here in Canada.
I vaguely remember Ning making us a ground pork soup that was supposed to cure hangovers, and some ‘glass noodles’ (aka: vermicelli/rice noodles) with ground pork and an amazing sauce.
Inspired by Ning, I came up with this recipe for a lemongrass-infused Thai ground pork stir fry.
Firstly, I love how many veggies are in this stir fry. Now if you don’t have a spiralizer, don’t worry! I just did it because I had these gargantuan carrots in the fridge that were just perfect for spiralizing. Matchsticks will work perfectly in this recipe as well.
Secondly, this recipe is so flipping easy, and doesn’t have 8000 ingredients. SO simple!
This recipe gets its flavor from the aromatics: lemongrass, shallot, ginger and garlic. Make sure you remove the outer leaves from the lemongrass, and only use the pale section of the stalk, as the green parts are reeeeeally chewy. Not good. And chop the heck out of it, you want really finely chopped lemongrass.
The second reason that this recipe has SO much flavor is the sauce…if you can call it that! It’s half fish sauce and half brown sugar…and you’re going to think I’m playing a mean trick on you because it does smell very fishy when you throw it in the pan.
But it bubbles with the aromatics for a few minutes, thickens ever so slightly and any trace of fishiness is replaced by a beautiful sweet and savory flavor.
Then you toss everything in the sauce. The pork absorbs so much of the sauce and is the perfect compliment to the flavors! Serve over rice with some fresh cilantro leaves.
This lemongrass Thai ground pork stir fry is SO simple, so tasty and another fun recipe to use your spiralizer!
Lemongrass Thai Ground Pork Stir Fry
- 450g/1 lb lean ground pork
- 6 cups veggies (such as zucchini, carrots, green beans and peas), spiralized or cut into matchsticks
- 1 tablespoon olive oil
- 1 stalk lemongrass, minced (1/4 cup)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 shallots, finely chopped
- 1/4 cup fish sauce
- 1/4 cup brown sugar
- In a large non-stick pan, cook the ground pork for 5-8 minutes, until cooked through and no pink remains. Transfer to a paper towel-lined plate and drain any excess liquid from the pan.
- Add the vegetables to the pan and cook for 5-8 minutes, until tender (if cut in matchsticks, cook these for 3 minutes longer than any spiralized veggies).
- Remove from pan and set aside.
- Add olive oil to the pan, and cook the lemongrass, garlic, ginger and shallots for 3-4 minutes, until softened. Stir together the fish sauce and brown sugar, then add to the pan.
- Return the gound pork to the pan and toss to coat in the sauce.
- Return the veggies to the pan and stir.
- Serve over rice.
Calories 374 // Fat 14 g // Saturated Fat 4 g // Cholesterol 70 mg // Sodium 1613 mg // Carbohydrate 32 g // Fiber 6 g // Sugars 21 g // Protein 27 g
This is not a spicy stir fry. If you'd like to add some spice, try adding half a Thai chile in with the aromatics.
The leftovers are great and keep for 2-3 days in the fridge.