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Pork Stir Fry in Turmeric and Lemongrass
This is a rather quick stir fry dish. I love the eye popping bright yellow color from turmeric, and I think the color contrast between the pork with bell pepper and chili create an appetizing dish. If you don’t like pork, you can use skinless boneless chicken breast too.
![Pork Stir Fry in Turmeric and Lemongrass](https://dailycookingquest.com/img/2016/08/pork_stirfry_turmeric_lemongrass_hu9f26072a891cdadb6cf3cd788ecfda0d_275629_1200x1800_resize_q75_lanczos.jpg)
Pork Stir Fry in Turmeric and Lemongrass
Ingredients
- 750 - 800 gram pork, thinly sliced
- 1 1/2 teaspoon turmeric powder
- 1 1/2 teaspoon coriander powder
- 1 1/2 teaspoon salt
- 1 tablespoon oil
- 2 tablespoon oil
- 100 gram shallot, thinly sliced
- 3 lemongrass, white parts only, thinly sliced
- 2 teaspoon soy sauce
- 2 teaspoon fish sauce
- 2 teaspoon Indonesian sweet soy sauce (Indonesian: kecap manis)
- 1 red bell pepper, thinly sliced
- 1 green serano chili, thinly sliced
Instructions
- In a mixing bowl, mix together pork, turmeric, coriander, salt, and 1 tablespoon oil. Set aside for 15 minutes.
- Heat 2 tablespoon oil in a wok/frying pan on medium-high. Sauté pork until no longer pink.
- Add shallot and lemongrass, mix well, cook for 1 minute.
- Season with soy sauce, fish sauce, and sweet soy sauce. Mix well. Cook for 1 minute.
- Add bell pepper and serano chili. Mix well. Turn off heat. Serve with steamed white rice.
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