Photograph of the finished Pork Stir-Fried with Lemongrass and Mushrooms

Vietnam · Thịt heo xào sả nấm

Pork Stir-Fried with Lemongrass and Mushrooms

35 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork shoulder Pork shoulder 1.3 kg
  • Photograph of Lemongrass Lemongrass 160 g
  • Photograph of White button mushrooms White button mushrooms 800 g
  • Photograph of Onion Onion 1.6
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Oil Oil 140 ml
  • Photograph of Chilli Chilli 12
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Slice the pork shoulder thinly and marinate it with chopped lemongrass and fish sauce for 20 minutes.
  2. 2 Sauté sliced button mushrooms in a dry pan for 5 minutes until the mushrooms release their water, then remove them from the pan.
  3. 3 Sauté the meat over high heat for 5 minutes until the slices are browned and slightly crispy.
  4. 4 Add chopped lemongrass and garlic and sauté for 90 seconds until the lemongrass turns golden and fragrant.
  5. 5 Add the mushrooms and onions and stir-fry for 2 minutes.
  6. 6 Adjust the seasoning with fish sauce, then sprinkle with chili, green onions, and pepper; stir-fry the mushrooms separately beforehand so the dish isn't watery.
Start cooking