Lemongrass Thai Ground Pork Stir Fry

• Gluten free

• Meat

  • 450 g Ground pork, lean

• Produce

  • 1 Cilantro
  • 2 cloves Garlic
  • 1 tbsp Ginger
  • 1 stalk Lemongrass
  • 2 Shallots
  • 6 cups Veggies

• Condiments

  • 1/4 cup Fish sauce

• Baking & Spices

  • 1/4 cup Brown sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on sweetpeasandsaffron.com

Ingredients

• 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
• ¼ cup fish sauce
• ¼ cup brown sugar
• Cilantro

Directions

• 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.

Nutrition