Lemongrass Thai Ground Pork Stir Fry Recipes

LEMONGRASS GROUND PORK AND RICE BOWLS

Lemongrass Ground Pork and Rice Bowls image

Fresh and super flavorful, these Vietnamese-inspired pork and rice bowls are flavored with fresh lemongrass and a savory sauce. This is a fast, weeknight-friendly meal that can be customized with your favorite fresh herbs and vegetables. To adjust the servings in this recipe, click on the number next to servings.

Provided by Jess Smith via Inquiring Chef

Time 25m

Number Of Ingredients 15

Ingredients

2 cloves Garlic, minced
1 Tbsp Fresh Lemongrass, grated ((see note))
2 Tbsp Hoisin Sauce
1 Tbsp Low-Sodium Soy Sauce
1 Tbsp Fish Sauce
1 tsp Brown Sugar
1 tsp Sriracha ((optional, sub any hot sauce))
1 Tbsp Cooking Oil
1 1/2 lbs Ground Pork
1-3 Thai Bird's Eye Chilis, very thinly sliced ((optional, see note))
Cooked Rice
1 head Green Leaf Lettuce, roughly torn
2 small Cucumbers, very thinly sliced
Fresh Cilantro and Fresh Mint, for serving
Lime Wedges, for serving

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).

Nutrition Facts : Calories 499 kcal, Carbohydrate 10 g, Protein 31 g, Fat 37 g, SaturatedFat 13 g, Cholesterol 123 mg, Sodium 765 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

THAI PORK STIR FRY

Thai Pork Stir Fry image

I found this recipe in a magazine a number of years ago. It is so easy it has become a favorite recipe of mine. The balance of sweet and salty flavors is nice. You can add other vegetables as desired. I sometimes add bean sprouts, celery and mushrooms to this dish.

Provided by Deepfreeze-27

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 garlic cloves, chopped
1 small red onion, sliced
2 carrots, julienned
1 small red pepper, julienned
1 tablespoon oil
1 lb boneless pork chop, thinkly sliced
1 3/4 cups chicken broth
1/3 cup fish sauce
3 tablespoons peanuts, chopped
3 tablespoons brown sugar
4 ounces rice noodles
1 tablespoon cornstarch
1/4 cup water

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.

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