Pork with lemongrass and ginger

Pork with lemongrass and ginger

(5) Rate it

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Featured in
Pork recipes, Main recipes


  • 1 tablespoon peanut oil or canola oil
  • 400g pork fillet, thinly sliced
  • 1 onion, sliced into wedges
  • 1 stalk lemongrass, white part only, thinly sliced
  • 1 tablespoon shredded ginger
  • 1 carrot, sliced diagonally
  • 100g baby corn, halved diagonally
  • 1 small red capsicum, seeds removed and sliced
  • 75g snow peas, trimmed
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar


  • Step 1
    Heat half the oil in a wok or large frying pan over medium-high heat. Add the pork in batches and stir-fry for 3-4 minutes until golden brown. Remove and keep warm.
  • Step 2
    Add the remaining oil to the pan. Add onion, lemongrass, ginger, carrot, baby corn and capsicum, and stir-fry for 2-3 minutes until tender.
  • Step 3
    Meanwhile, combine the lime juice, fish sauce and brown sugar in a bowl, stirring until sugar is dissolved.
  • Step 4
    Return the pork to the pan. Add the snow peas and sauce, and cook for 2 minutes or until warmed through.
  • Step 5
    Serve with steamed jasmine rice and lettuce leaves, if desired.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 724 kj


  • 4g

    Fat Total

  • 1g

    Saturated Fat

  • 3g


  • 25g


  • 95mg


  • 631.42mg


  • 7g

    Carbs (sugar)

  • 8g

    Carbs (total)

All nutrition values are per serve


Lemongrass is a lemon-scented tropical grass. Peel away the tough outer layers, like an onion and finely chop the pale lower part of the stalk only, not the greener part.

  • Author: Kate Murdoch
  • Image credit: Luke Burgess
  • Publication: Taste.com.au

Source: taste.com.au


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