Lemongrass Coconut Pork Stir-Fry with Lime
Total time50 min
Prep time20 min
Cook time15 min
4.9(9)
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Learn more →Ingredients
4 servings
For the pork
- 1 ½ lb pork tenderloin, sliced ¼-inch thick against the grain
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp cornstarch
For the stir-fry
- 2 stalks lemongrass, outer layers removed, tender inner core finely minced (about 3 tbsp)
- 1 tbsp fresh ginger, peeled and finely grated
- 3 cloves garlic, minced
- 1 red chili, thinly sliced (or ½ tsp red pepper flakes)
- 1 red bell pepper, thinly sliced
- 2 tbsp neutral oil (such as canola or avocado oil), divided
For the sauce
- ½ cup full-fat coconut milk
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp brown sugar
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- ¼ cup fresh cilantro leaves, roughly torn (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, toss the pork slices with 1 tbsp fish sauce, 1 tsp soy sauce, and the cornstarch until evenly coated. Set aside to marinate for 15 minutes at room temperature.
- 2
While the pork marinates, stir together the coconut milk, 1 tbsp fish sauce, 1 tsp soy sauce, brown sugar, and lime juice in a small bowl until the sugar dissolves. Set the sauce aside.
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