Stir-Fried Lemongrass Pork with Jasmine Rice

By AislePrompt Editorial · ·

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 stir-fried pork infused with aromatic lemongrass, garlic, and chili, served over fluffy jasmine rice for a satisfying meal. This Vietnamese-inspired pork recipe, ready in about 35 minutes, pairs pork shoulder, lemongrass stalks, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 10 min Cook: 25 min Serves 4 Vietnamese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 2 cups jasmine rice under cold water until water runs clear, then combine with 3 cups water in a pot. Bring to a boil, reduce heat to low, cover and cook for 15 minutes until water is absorbed. Remove from heat and let steam for 10 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 2 finely chopped lemongrass stalks, 3 minced garlic cloves, and 1 thinly sliced small red chili. Stir-fry for 1-2 minutes until fragrant.
  3. Step 3: Add 1 lb thinly sliced pork shoulder to the skillet. Stir-fry for 5-6 minutes until pork is browned and cooked through.
  4. Step 4: Stir in 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp brown sugar. Cook for another 2 minutes, stirring until sauce thickens slightly and coats the pork.
  5. Step 5: Turn off heat and mix in 2 chopped green onions.
  6. Step 6: Serve the lemongrass pork hot over the steamed jasmine rice.

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