Vietnamese · Dinner
Stir Fried Pork With Lemongrass (High-Protein)
Vietnamese pork shoulder stir-fry built on a lemongrass, garlic and fish sauce marinade, seared until caramelized and tossed with edamame and scallions. Topped with a fried egg and served over jasmine rice.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
612Calories
52.3gProtein
30.8gFat
38.6gCarbs
6.8gSugar
5.4gFiber
1450mgSodium
416mgChol
8.9gSat Fat
980mgPotassium
95mgCalcium
4.9mgIron
1.6mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mince the lemongrass inner core and garlic. Slice the pork shoulder thinly and the scallions into 1-inch pieces. Thinly slice the red chili.
2
Mix
Combine pork, lemongrass, garlic, fish sauce, sugar and soy sauce in a bowl, coating well.
3
Rest
Marinate at room temperature for 20 minutes.
4
Sear
Heat 2 tsp vegetable oil in a wok over high heat until shimmering. Add pork in a single layer and sear undisturbed for 2 minutes until the underside is browned and caramelized.
5
Stir-fry
Toss the pork frequently over high heat for 3–4 minutes until no pink remains and edges are lightly charred.
6
Finish
Add edamame, scallions and red chili; toss over high heat for 1 minute until scallions turn bright green.
7
Fry
In a separate small pan, heat 1 tsp vegetable oil over medium-high heat and fry the egg for 2–3 minutes until the white is set and yolk edges crisp.
8
Plate
Spoon rice onto a plate, top with pork stir-fry, crack black pepper over it and finish with the fried egg.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 44 stalks lemongrass
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 2 tsp2 tsp soy sauce
- 22 large eggs
- 3.6 oz100g edamame, cooked
- 44 scallions
- 11 small red chili
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp black pepper
- 7 oz200g jasmine rice, cooked
