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Lemongrass & pork stir-fry

Sydney Good Food and Wine Show
 
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Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 60 minutes
Course: Lunch, Main
Favourite flavours: Pork

INGREDIENTS

2 stalks lemongrass, trimmed and finely chopped
2 cloves garlic, chopped
2 teaspoons white peppercorns
1 teaspoon sugar
2 tablespoons oil
400g pork fillet, trimmed and thinly sliced
500g fresh rice noodles
150g green beans, tailed and halved
2 tablespoons fish sauce
1 tablespoon kecap manis
METHOD

Pound the lemongrass, garlic and peppercorns in a mortar and pestle until it forms a paste. Stir in sugar and 1 tablespoon of the oil and stir through pork strips. Set aside to marinate for as long as possible.


Put noodles into a bowl and pour over boiling water. Stand for 2-3 minutes; drain and set aside.


Heat remaining oil in a wok over high heat. Add pork in small batches and stir-fry for 1-2 minutes each or until sealed.


Return all pork to wok and add beans. Stir-fry a further 2 minutes. Pour in fish sauce and kecap manis mix well.


Stir in noodles and toss until evenly coated and heated through. Serve immediately.

 
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