Recipe: Vietnamese Stir-Fried Pork & Beansprouts (Giá Xào Thịt)

A couple of months ago, I bought a Vietnamese cookbook (we love trying new cuisines!) but I did not have the time to try out the recipes. This month, Kelly is hosting Asian Food Fest - Indochina, which includes Vietnam, giving me the incentive to take the book out and start flipping the pages for a recipe which I can try making. Just the push I needed :)

Vietnamese Stir Fried Pork & Beansprouts (Giá Xào Thịt)

Vietnamese cuisine is considered one of the healthiest cuisines worldwide and this stir fried pork and beansprouts recipe that I chose to try is exactly that. Xào means stir frying, and this is a simple and quick stir fry recipe. The lean pork is first marinated in fish sauce, sugar, cornflour and black pepper for 15 minutes, then stir fried in a hot wok for a mere 7 minutes. The meat is tender and flavorful, and the beansprouts lend a nice crunch to the dish.

Very flavorful!

A fantastic and delicious one-pan dish for a busy weekday evening!

Vietnamese Stir-Fried Pork & Beansprouts (Gia Xao Thit)
Recipe by Baby Sumo, adapted from Vietnamese Bible
Preparation time: 10-15 minutes
Cooking time: 6-7 minutes
Serves 4

Ingredients
350g lean pork, finely sliced

For the marinade
1 1/2 tbsp fish sauce
1 tsp caster sugar
1 1/2 tsp cornflour
3/4 tsp black pepper

2 tbsp cooking oil
2 tsp sesame oil (optional)
4 spring onions, cut into 3cm lengths
3 thin slices fresh ginger, cut into fine shreds
300g fresh beansprouts, cleaned

For seasoning
1 tsp fish sauce, to taste
Salt



1. Place pork in a bowl, and add the fish sauce, sugar, cornflour and pepper. Using your hands, mix well. Marinate for 15 minutes.

2. In a wok, heat the oil over high heat, then add the sesame oil (if using). Add the ginger and cook for 1 minute, then add the pork and stir fry for about 2-3 minutes, until barely cooked. Then, add the spring onions and cook for further 30 seconds. Finally, add the beansprouts and stir fry until cooked, about 1 minute. Taste seasoning, and add more fish sauce/salt as necessary. Serve immediately with rice.

Note: Do slice the pork against the grain, this ensures that the cooked meat is more tender.

* I am submitting this post to Asian Food Fest- Indochina hosted by Kelly Siew Cooks and to "Cook-Your-Books #13" hosted by Joyce .


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