B00CU1W244_EBOK

1 SERVE =
2 units protein
2 units vegetables
1 unit fats
Lemongrass a
with stir-fried
SERVES 4 PREP 15 mins, plus soak
COOK 15 mins
4 × 200 g barbecue pork chops
(loin or blade), trimmed of fat
cooking oil spray
10 dried shiitake mushrooms,
soaked in 1½ cups (375 ml) hot
water for 20 minutes
3 teaspoons salt-reduced soy sauce
1 tablespoon fish sauce
1 tablespoon peanut or vegetable oil
1 stalk lemongrass, trimmed and
finely chopped
2 cloves garlic, finely chopped
1 long red chilli, finely sliced
1 carrot, sliced into thin rounds
150 g snowpeas (mange-tout),
trimmed
150 g green beans, trimmed and
halved lengthways
4 spring onions, trimmed and sliced
into 3 cm lengths
lime wedges, to serve (optional)
LEMONGRASS AND CHILLI PASTE
2 spring onions, trimmed and chopped
1 stalk lemongrass, trimmed
and chopped
2 cloves garlic, chopped
1 long red chilli, chopped
1
2
3
4
Marinating the pork ov
also tenderises the mea
difference, so get starte
To make the paste, blend
and season with pepper.
marinate overnight.
Heat a barbecue or charg
cooking oil and cook for 3
through. Cover with foil a
While the pork is resting,
soaking water, and slice
the soaking water into a
sediment from the bottom
sauces and set aside.
Place a large wok or fryin
lemongrass, garlic and c
carrot and cook for 1 min
and spring onion. Toss an
then pour in the sauce an
cook for 3–4 minutes unt
season with pepper.