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