Thai-Style Lentil and Vegetable Stir-Fry with Grilled Pork

Ingredients

• 2 tablespoons vegetable oil
• 2 cloves garlic minced
• 2 inches piece lemongrass bruised
• 1 tablespoon grated fresh ginger
• 1 pound boneless pork shoulder sliced into 1/2-inch thick medallions
• 1 cup dried red lentils rinsed and drained
• 2 cups water
• 1 cup sliced carrots
• 8 ounces sliced red bell pepper
• 8 ounces sliced bok choy
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 1 tablespoon soy sauce
• 1 tablespoon sriracha
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro for garnish

Method

1. 1Preheat grill to medium-high heat.
2. 2Grill the pork for 2-3 minutes per side, until browned and slightly charred.
3. 3Transfer the grilled pork to a cutting board and let rest for 2-3 minutes.
4. 4Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat.
5. 5In the wok, cook the garlic and lemongrass for 1-2 minutes, until the aroma is fragrant.
6. 6Add the ginger and cook, stirring constantly, for 30 seconds.
7. 7Stir in the lentils, water, carrots, bell pepper, and bok choy.
8. 8Continue to cook, stirring occasionally, until the lentils are tender and the vegetables are crispy-tender, 8-10 minutes.
9. 9Stir in the fish sauce, palm sugar, soy sauce, sriracha, and lime juice.
10. 10Return the grilled pork to the wok and stir to combine.
11. 11Taste and adjust seasoning as needed.
12. 12Transfer the stir-fry to a serving platter and garnish with cilantro.

Nutrition per serving