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Pan-Seared Pork Stir-Fry
A pan-seared Vietnamese stir-fry with simmered pork shoulder, Thai basil, bean sprouts and carrots, finished with lemongrass, star anise and fish sauce, served over jasmine rice.
Ingredients
Instructions
Season the pork shoulder and simmer it over medium-high heat until well browned, about 7 minutes.
Add the Thai basil, bean sprouts and carrots, cooking until softened, about 6 minutes.
Stir in the lemongrass, star anise, fish sauce and chili for 3 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the pork simmer for about 12 minutes so it becomes tender.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
