Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Recommended by
1 person
Heat the oil in a wok until hot. Stir fry the pork for 3-4 minutes or, until just cooked.
Add the lemongrass paste and stri fry until fragrant.
Add the palm sugar to the pan and cook for a further 1-2 minutes or, until the mixture has caramelised. Add the fish sauce and cook for one minute.
Taste and check the flavours are balanced, adding more palm sugar or fish sauce, to taste.
Add the chillies, sugar snap peas and mint and a splash of water and stir fry for 1-2 minutes.
Serve immediately with steamed jasmine rice or rice noodles.