- 500g lean pork mince
- 1 large onion, chopped
- 2 large red peppers, roughly chopped
- 4 garlic cloves, halved
- 2 red chilli, halved (deseeded if you want it cooler)
- 2 stalks lemongrass, trimmed and halved
- 1 inch (approx) ginger, peeled & halved
- 2 tbsp oyster sauce
- 4 tbsp reduced salt soy sauce
- 4 tsp cornflour, mixed to a paste with a little water
- 350ml chicken, pork or vegetable stock (preferably reduced salt if you can get it)
- 1 tbsp sesame oil
- 2 kaffir lime leaves (optional)
- To serve:
- Freshly chopped coriander
- Lime wedges
- 50g jasmine rice person
- 2 heads of pak choi, stalks slices on the diagonal, leaves roughly chopped
- 1 carrot, cut into matchsticks
- 100g baby corn, halved
- 100g mushrooms, quartered
- 2 tsp vegetable (rapeseed) oil
I ate a dish similar to this in a restaurant called ‘Lemongrass’ in Bangkok, hence the name! This version is more saucy so it can be served with rice, plus stir fried veg for your SixFix!
Heat the oil in a large frying or sauté pan and add the onion for about 5 minutes. Meanwhile, finely chop the chilli, garlic, lemongrass & ginger with a knife or in a mini chopper. Add this mixture to the pan along with the peppers and fry for a couple of minutes until fragrant and the onion and peppers are golden.
Turn up the heat and add the mince, breaking up with a fork or spatula. Fry until browned and cooked through.
Add the stock, soy & oyster sauces and the lime leaves if using, bring to the boil and simmer for about 10 minutes. Cook the rice according the pack instructions.
Add the cornflour paste and bubble for a couple of minutes until the sauce has thickened. Meanwhile, heat the rapeseed oil in a non stick wok until smoking. Stir fry the vegetables (except the leaves) for a couple of minutes, then add the leaves and stir until wilted (about 1 minute).
Serve with jasmine rice, the stir-fried vegetables, coriander and lime wedges.