Winter Essentials – Best ever Vietnamese stir fry

2 tbsp. fish sauce (or a finely diced Anchovy)

1 tbsp. low salt soy sauce

2 tbsp. sugar or malt syryp

2 stalks lemongrass, white section only, finely chopped

2 cloves garlic, chopped finely

450 g pork or beef fillet, sliced finely

1 bunch Asian Veg, sliced

1 cup fresh baby spinach leaves (optional)

1 bunch fresh coriander, finely sliced

2 tbsp. olive oil

1 onion, peeled, sliced finely

2 large red chillies, seeded, chopped finely (optional for kids)

2 red capsicum, julienned

1 tbsp. lime or fresh lemon juice

2 tbsp. roughly chopped peanuts (use cashew or almond if you like too)

1/2 cup fresh mint leaves

steamed rice, to serve

Combine the fish sauce, soy sauce, sugar, lemongrass and garlic in a large bowl and stir until the sugar/syrup has dissolved. Add the meat; stir to coat. Cover and set aside to marinate for 15 to 30 minutes. 

Heat the oil in a wok over a high flame and when it begins to shimmer add the onion. Cook, stirring, until caramelised and golden brown, then add half the meat. Cook, stirring, for 1 minute, then remove and set aside.

Add the remaining pork and cook for 1 minute. Remove and set aside. Add chilli, vegetables and capsicum and cook, stirring, for 1 to 2 minutes.

Return your meat and juices to the wok and add the lime juice and peanuts. Toss for a minute or two, then top with fresh mint leaves and serve with steamed white or brown jasmine rice, if desired.