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Vietnamese Lean Pork Stir Fry

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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10 Minutes
Serves 4–6 People
  • 500g Lean pork fillet
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • ½ tbsp dark soy sauce
  • 2 cloves garlic
  • peeled and finely chopped
  • 1 tbsp brown sugar or Honey
  • 1 tbsp Mr Hugh’s Rapeseed Oil (Buy Now)
  • ½ tsp black pepper
  • 2 heads pak choi cut into pieces length-ways
  • 100g tender stemmed broccoli
  • 100g sugar snap peas 
  • 2 tbsp Mr Hugh’s Extra Virgin Rapeseed Oil (Buy Now)
  • 4 spring onions
  • trimmed and cut in half
  • 1-2 medium red chillies sliced
  • A handful of coriander leaves to serve
  • Squeeze of lime to serve
  1. Cut the pork into 2cm by 5cm pieces. In a bowl, combine the fish sauce, oyster sauce, dark soy sauce, half of the garlic, the sugar or honey, Mr Hugh’s Extra Virgin Rapeseed Oil and ground black pepper and mix well. Then, add the pork and coat well in this marinade. Cover and place in the fridge for 30 minutes.
  2. Heat 1 tbsp of rapeseed oil in a large saucepan or a wok, add the pork and stir fry for 3 minutes, turning until the pork is browned all over. Remove the pork from the pan and add the remaining tablespoon of Mr Hugh’s rapeseed oil. Add the pak choi, broccoli and stir-fry for another 2 minutes, adding a dash of water if the vegetables are browning too much. Add the sugar snap peas, spring onions, chillies, remaining marinade and garlic, a dash of water and cook for a further minute. Add the browned pork to the vegetables and cook again for another minute or until the pork is hot. Remove from the heat.
  3. Serve with Jasmine rice or noodles, a sprinkle of coriander leaves to decorate and a squeeze of lime to taste.

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