Ever have days where you’re so busy or tired that it’s unequivocally a take-out dinner day? Sure, you do.
How about having a day like that and then complaining to your partner/roommate/whoever-you’re-having-dinner-with about the state of your day (“I am too tired for life, bring home take-out”)… and then having them come home EMPTY HANDED. *screams internally*
On days like that I usually throw a snit and then go on a Hanger Hunger Strike (“FINE! If you can’t bring me food I’ll just go to bed and STARVE.”) (I’m very dramatic when it comes to food.)
This quick stir-fry is a much better option. No one wins when you go to bed hangry.
Quick, easy, satisfying and pa-pow flavourful. Sweet, sour, salty, savoury, herby… it’s got it all and it’ll cost you less than a large pad-thai with a side of spring rolls.
I use pork for this recipe since it’s more ‘traditional’ (and really cheap), but by all means use ground beef, turkey or chicken if you prefer.
On that note, my two-year-old daughter has decided she is immune to sleep and/or has crazy separation anxiety all of a sudden. I was up last night at midnight, and then again at 3 am (both for about an hour), and then up for the day at 5am with her. HAHAHAHA I AM A DEAD HUSK OF A HUMAN TODAY.
Pass the lemongrass.
| Caramelized Pork & Lemongrass Stir-fry | | Print |
- 2 Tbsp vegetable oil*
- 1 medium onion, finely diced
- 2 stalks lemongrass, white and very light green parts only, finely diced
- 3 large cloves garlic, minced
- 1 kg lean ground pork
- 2 Tbsp fish sauce
- 1 Thai chili, minced**
- 1 puck of palm sugar OR 3 Tbsp brown sugar
- ¼ cup fresh lime juice (2-3 limes), plus more lime wedges to serve (~4 limes total)
- ½ cup fresh mint, leaves picked
- ½ cup fresh cilantro, leaves picked
- 3 scallions, chopped
- Heat oil in a large pan over medium-high heat (surface area is key for this recipe so something around 30cm/12 inches or larger is ideal). Add onion and lemongrass and cook until softened, approximately 5-6 minutes. Add garlic and cook 2-3 minutes until fragrant.
- Add ground pork and cook until no longer pink, bashing up the meat with a spoon as you go to get your desired texture. I like a mix of bigger chunks and smaller bits for this, but do whatever suits you.
- Add fish sauce, chili, and sugar. If you are using palm sugar, it will come in a hardened puck. The puck will dissolve eventually in the fish sauce and the juices of the pork if you bash it up with a spoon periodically but if you'd like to fast-track this process, I recommend microwaving the puck of sugar for 15-20 seconds before adding it to the frying pan and it will dissolve much quicker.
- Once the fish sauce and sugar are thoroughly mixed in STOP MIXING. Yes, just leave it. I know we all want to babysit the pan and keep stirring but resist the urge. Let the mixture sit on medium-high heat for 3 minutes without disturbing it. After the 3 minutes have passed, give it a good stir and you'll notice that some parts have become a lovely, caramelized toffee colour- THIS IS THE MAGIC. Repeat this process 2 or 3 more times- wait 3 minutes undisturbed then stir- until you have reached your desired level of caramelization, then remove the pan from the heat.
- Toss stir-fry with lime juice, mint and cilantro and serve immediately over jasmine rice. Garnish with additional lime wedges, chopped scallion (and fresh chilis or Sriracha on the table if you like some heat).
** If you really don't like spice or are cooking for people who can't tolerate it, omit this. You can certainly serve chopped thai chilis and/or sriracha at the table so each person can customize to their liking.
This sounds amazing. Sadly, I only have the rice component in my cupboard at the moment 🙁
Boo-urns! Time to hit the grocery store 😉
Yum! I love dishes like this – the lemongrass and herbs add so much flavor.
Right?? I love how fresh it becomes, tossing it with greens. Yummmmm 🙂
Can I use sukiyaki or teppanyaki meat with this recipe?
This dish was AMAZING!!!! I love lemongrass. The mint and cilantro really made it. It was very fresh tasting with the herbs. Delish!