Vietnamese Pork & Pineapple Stir-fry with Jasmine Rice
A quick and vibrant stir-fry featuring lean ground pork and sweet-tart pineapple chunks, bell peppers, and onions, all coated in a savory Vietnamese sauce. Served with fluffy jasmine rice.
Ingredients
- Jasmine Rice45 g
- Fish Sauce20 ml
- Bell Pepper100 g
- Onion50 g
- Garlic10 g
- Bell Pepper100 g
- Vegetable Oil5 ml
- Lean Ground Pork170 g
- Pineapple80 g
- Ginger10 g
- Soy Sauce10 ml
- Cilantro5 g
- Mint5 g
Instructions
- 1Step 1
Cook jasmine rice according to package directions. (For 45g dry rice, typically 90ml water, simmer for 12-15 mins).
- 2Step 2
While rice cooks, dice the pineapple, bell pepper, and onion. Mince the garlic and ginger. Roughly chop cilantro and mint.
- 3Step 3
Heat vegetable oil in a wok or large skillet over medium-high heat.
- 4Step 4
Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
- 5Step 5
Add lean ground pork and break it up with a spoon. Cook until browned, about 3-4 minutes.
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