Gluten Free, Low Gi, Vietnamese Pork Stir-Fry

Name: Gluten Free, Low Gi, Vietnamese Pork Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g pork legs, strips; 1 tablespoon fish sauce; 2 tablespoons lime juice; 2 teaspoons brown sugar; 1 1/2 tablespoons ginger; 2 chilies, deseeded and finely chopped; 1 garlic clove, crushed; 3 tablespoons sesame oil; 1 red pepper, deseeded and cut into strips; 2 cups snow peas, trimmed; 2 sticks celery, sliced; 1 tablespoon gluten-free cornflour; 1 cup gluten-free vegetable stock; 2 tablespoons of fresh mint, chopped; 1/2 cup fresh cilantro, chopped

Servings: persons

500 g pork legs, strips
1 tablespoon fish sauce
2 tablespoons lime juice
2 teaspoons brown sugar
1 1/2 tablespoons ginger
2 chilies, deseeded and finely chopped
1 garlic clove, crushed
3 tablespoons sesame oil
1 red pepper, deseeded and cut into strips
2 cups snow peas, trimmed
2 sticks celery, sliced
1 tablespoon gluten-free cornflour
1 cup gluten-free vegetable stock
2 tablespoons of fresh mint, chopped
1/2 cup fresh cilantro, chopped

1
For the marinade, place pork strips, fish sauce, lime juice, brown sugar, ginger, chillies and garlic in a bowl. Toss well to combine and set aside, covered, in the refrigerator to marinate for 3 hours.
2
For the dish, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside.
3
Heat 1 tablespoon of oil in a large wok or frying pan over high heat. Add half the pork strips and stir fry for 2 minutes until browned and just cooked through. Remove the pork from the pan, set aside on a plate. Repeat cooking the remaining pork in 1 tablespoon of oil.
4
Heat the remaining tablespoon oil in the wok, add the red pepper, snow peas and celery and stir fry over high heat for 2 minutes. Add the rice noodles and mix.
5
In a small bowl, mix the cornflour together with a little vegetable stock to form a paste. Gradually add the remaining vegetable stock until well blended. Pour over the vegetables and noodles, heating on high until thickened.
6
Add the pork strips, cilantro and mint, stir for about 2 minutes or until heated through.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 500 g pork legs, strips, 1 tablespoon fish sauce, 2 tablespoons lime juice, 2 teaspoons brown sugar, and more.

Yes, Gluten Free, Low Gi, Vietnamese Pork Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!