Lemongrass Thai Ground Pork Stir Fry Food

LEMONGRASS GROUND PORK AND RICE BOWLS

Steps:

• Whisk together garlic, lemongrass, Hoisin sauce, soy sauce, fish sauce, brown sugar, and Sriracha. Set aside.
• Heat a large skillet or wok over medium-high heat. Add cooking oil. When oil begins to shimmer, add pork and saute, breaking it apart until pork is just starting to turn opaque, 4 to 5 minutes.
• Pour sauce over pork and continue cooking until sauce cooks down and starts to caramelize, 6 to 8 minutes more. If using chilis, stir them in the last minute of cooking.
• Assemble bowls with a bed of lettuce topped with rice. Add cucumbers on one side and top with pork.
• Garnish bowls with fresh cilantro and / or fresh mint and lime wedges (be sure to squeeze a few lime wedges over top of the pork before serving).

THAI LEMONGRASS PORK

Steps:

• Mix pork, lemongrass, scallions, salt, and pepper. Set aside for 10-15 minutes.
• Heat oil in a wok/frying pan over medium-high heat. Sauté pork mixture until the pork is no longer pink, about 2 minutes.
• Add garlic and chilies. Stir to mix and continue cooking for another 2 minutes, or until the pork is fully cooked and tender.
• Add chopped peanuts, fish sauce, and palm sugar. Toss to mix.
• Turn off the heat. Transfer the dish to a serving plate. Garnish with freshly chopped cilantro. Serve with steamed white rice or lightly boiled vermicelli.

LEMONGRASS THAI GROUND PORK STIR FRY

Steps:

• 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.

THAI PORK AND LEMONGRASS STIR FRY

Steps:

• For the curry paste, pound everything together in a pestle and mortar to a smooth paste.
• For the stir fry, place a wok over a low heat and add 1½ tablespoons of the curry paste. Add the mince and mix the pork and paste together. Pour in the oil and mix well, continuing to fry and break up the meat. Stir-fry until the pork is cooked through.
• Add the chillies and green peppercorns and continue to cook for another minute, mashing everything together so the chillies and peppercorns bruise. Add the sugar, fish sauce and stock to create a light sauce. Add the lemongrass and kaffir lime leaves and cook for 15 more seconds.
• Place the fennel, cucumber, cabbage and white turmeric into iced water for a few minutes. Serve the stir fry garnished with the iced vegetables, lime leaves, Thai basil and Asian pennywort.

THAI PORK STIR FRY

Steps:

• Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
• Add pork, cook for 3 minutes or until no longer pink.
• Add chicken broth, fish sauce, peanuts and brown sugar.
• Add rice noodles, broken in half (submerge in liquid).
• Cover and cook over low heat for 6 minutes.
• Stir in cornstarch mixed with water; cook until thickened.