Vietnamese · Dinner
Stir Fried Pork With Lemongrass (Low-Calorie)
Pork tenderloin stir-fried with lemongrass, garlic, shallot and chili in a light fish sauce glaze, finished with scallion and cilantro. Cornstarch-dusted meat sears quickly in minimal oil, keeping the dish light while retaining the caramelized, aromatic character of classic Vietnamese lemongrass pork, served over steamed rice.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
369Calories
37gProtein
10.5gFat
31gCarbs
8.2gSugar
1.3gFiber
1429mgSodium
114mgChol
2.8gSat Fat
755mgPotassium
44mgCalcium
2.6mgIron
0.8mcgVitamin B12
14mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Toss pork with cornstarch and let rest 15 minutes at room temperature so coating adheres.
2
Sear
Heat oil in a wok over high heat until shimmering, add pork in a single layer, sear 2 minutes until golden.
3
Saute
Flip pork, add lemongrass, garlic, shallot and chili, stir-fry over high heat 2 minutes until cooked through.
4
Finish
Pour in fish sauce mixture and stir constantly 1 minute until glaze clings to pork, then remove from heat.
5
Plate
Toss in scallions and black pepper until wilted, serve over rice and scatter cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 22 small shallot
- 2 tsp2 tsp cornstarch
- 3 tbsp44ml fish sauce
- 2 tsp10ml low-sodium soy sauce
- 2 tsp2 tsp honey
- 4 tsp20ml vegetable oil
- 22 small red chili
- 44 scallions, cut into 1-inch lengths
- a small handful of cilantro leaves
- 1/2 tsp1/2 tsp black pepper
- 1 1/3 cup200g cooked jasmine rice, to serve
