Gluten-Free Vietnamese Lemongrass Pork Stir Fry

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Quick and vibrant stir fry featuring tender pork marinated with lemongrass and fish sauce, tossed with crisp bell peppers and fresh herbs. This Vietnamese-inspired pork recipe (gluten free), ready in about 35 minutes, pairs pork tenderloin, lemongrass stalk, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 Vietnamese cuisine 320 cal/serving

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Ingredients

1 lb, thinly sliced pork tenderloin
1 stalk, finely minced lemongrass stalk
2 tbsp fish sauce
1 tbsp brown sugar
3 cloves, minced garlic cloves
2 tbsp vegetable oil
1 medium, julienned red bell pepper
1 medium, julienned green bell pepper
1/4 cup, chopped fresh cilantro
1/4 cup, chopped fresh mint
1/2 tsp, freshly ground black pepper

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Instructions

Step 1: In a bowl, combine 1 lb thinly sliced pork tenderloin with 1 finely minced lemongrass stalk, 2 tbsp fish sauce, 1 tbsp brown sugar, 3 minced garlic cloves, and 1/2 tsp freshly ground black pepper. Marinate for 20 minutes.
Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the pork and stir-fry for 4-5 minutes until browned and cooked through.
Step 3: Add 1 julienned red bell pepper and 1 julienned green bell pepper, stir-frying for 2 more minutes until vegetables are crisp-tender.
Step 4: Remove from heat and toss in 1/4 cup chopped fresh cilantro and 1/4 cup chopped fresh mint. Serve immediately with steamed jasmine rice or lettuce wraps.