Serves 4
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Tender pork chunks coated in a tangy and rich sweet and sour sauce and served with piping hot jasmine rice. Elevate your family dinner with this delicious Vietnamese dish which takes little time and effort.


  • 1 tbsp peanut oil
  • 500 g pork scotch fillet, thinly sliced
  • ⅓ cup rice wine vinegar
  • 2 tbsps caster sugar
  • 2 tbsps light soy sauce
  • 1 tbsp fish sauce
  • 4 green onions, thinly sliced
  • 1 tbsp grated ginger
  • 2 garlic cloves, crushed
  • 4 roma tomatoes, chopped
  • 150 g sugar snap peas, trimmed
  • 1 carrot, cut into matchsticks
  • ½ cup fresh coriander leaves
  • 1½ cups jasmine rice, cooked following packet instructions

In a wok or large drying pan, heat oil on high. Stir-fry pork, in two batches, 1 to 2 mins each batch until golden and just cooked through. Transfer to a plate.


In a jug, whisk vinegar, sugar, soy sauce and fish sauce until sugar dissolves.


In same hot wok, stir-fry onion, ginger and garlic 30 secs until onion is tender. Add sauce mixture. Simmer 2-3 mins until thickened slightly.


Return pork to wok with tomato, peas, carrot and half the coriander. Stir-fry 1 to 2 mins until heated through.


Serve on a bed or steamed rice, sprinkled with remaining coriander leaves.

Photo: Scott Hawkins/bauersyndication.com.au 

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