Thịt Heo Xào Sả Ớt Rau Củ (Lemongrass Chili Pork and Vegetable Stir-fry)
80% chuẩn vị · Vietnamese
A fragrant and slightly spicy variation of the classic stir-fry, featuring the aromatic combination of lemongrass and chili with tender pork and crisp vegetables.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork shoulder300g, thinly sliced
- Lemongrass2 stalks, finely minced (white part only)
- Red chili pepper1-2, thinly sliced (adjust to taste)
- Garlic3 cloves, minced
- Bok choy2 cups, chopped
- Onion1/2, sliced
- Fish sauce2 tbsp
- Soy sauce1 tbsp
- Sugar1 tsp
- Cornstarch1 tsp
- Water2 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
Các bước
- 1
Slice pork shoulder thinly. In a small bowl, mix fish sauce, soy sauce, sugar, cornstarch, and water. Set aside.
- 2
Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add minced lemongrass, sliced chili peppers, minced garlic, and sliced onion. Stir-fry until fragrant (about 1 minute).
- 3
Add pork shoulder to the wok and stir-fry until browned and cooked through (about 5-7 minutes).
- 4
Add chopped bok choy to the wok. Stir-fry for 2-3 minutes until the greens are wilted and stems are tender-crisp.
- 5
Pour the prepared sauce mixture over the pork and vegetables. Stir well to coat everything evenly. Cook for another 1-2 minutes until the sauce thickens.
- 6
Season with salt and black pepper to taste. Serve hot.
