Stir-Fried Lemongrass Pork with Chili and Garlic

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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 flavorful Vietnamese stir-fry featuring tender pork slices tossed with aromatic lemongrass, fiery chili, and garlic. This Vietnamese-inspired pork recipe, ready in about 30 minutes, pairs pork shoulder thinly sliced, lemongrass stalks, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 20 min Cook: 10 min Serves 4 Vietnamese cuisine 360 cal/serving

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Ingredients

1 lb pork shoulder thinly sliced
2 finely minced lemongrass stalks
5 minced garlic cloves
2 thinly sliced red Thai chili
3 tbsp fish sauce
1 tbsp soy sauce
1 tbsp brown sugar
2 tbsp vegetable oil
1/2 tsp black pepper
3 sliced green onions
1/4 cup chopped cilantro

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Instructions

Step 1: In a bowl, combine 1 lb thinly sliced pork shoulder with 3 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1/2 tsp black pepper. Marinate for 15 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
Step 3: Add 5 minced garlic cloves, 2 finely minced lemongrass stalks, and 2 thinly sliced red Thai chilies to the hot oil. Stir-fry for 1 minute until fragrant.
Step 4: Add the marinated pork and stir-fry for 5-6 minutes, tossing frequently until pork is cooked through and edges begin to caramelize.
Step 5: Stir in 3 sliced green onions and cook for another 1 minute.
Step 6: Remove from heat and garnish with 1/4 cup chopped cilantro. Serve hot with steamed jasmine rice for a satisfying meal.