Lemongrass Thai Ground Pork Stir Fry
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.
- 1 lb lean ground pork 450 g; see note 1
- 6 cups veggies such as zucchini, carrots, green beans and peas, spiralized or cut into matchsticks
- 1 tablespoon olive oil
- 1 stalk lemongrass minced (¼ cup); see note 2
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 2 shallots finely chopped
- ¼ cup fish sauce
- ¼ 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.
1- ground pork gives the best flavor, but can be swapped for ground beef or ground turkey
2- to prepare the lemongrass, peel the outer leaves to reveal the fleshy stalk. Use the back side of your knife to bruise along the stalk of the lemongrass, then finely mince. Discard the upper leaves and the very bottom part of the bulb.
3- 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.
Leftovers may be kept in an air tight container in the fridge for up to 4 days.
Reheat in the microwave until steaming hot, and do not microwave more than once.
Serving: 1/4 batch | Calories: 374kcal | Carbohydrates: 32g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 1613mg | Fiber: 6g | Sugar: 21g