Gluten Free, Low Gi, Vietnamese Pork Stir-Fry

Ingredients

• 500 g pork leg, strips
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 2 teaspoons brown sugar
• 1 1/2 tablespoons ginger
• 2 chilies, deseeded and finely chopped
• 1 garlic clove, crushed
• 3 tablespoons sesame oil
• 1 red pepper, deseeded and cut into strips
• 2 cups snow peas, trimmed
• 2 sticks celery, sliced
• 1 tablespoon gluten-free cornflour
• 1 cup gluten-free vegetable stock
• 2 tablespoons fresh mint, chopped
• 1/2 cup fresh cilantro, chopped

Directions

1. 1

   For the marinade, place pork strips, fish sauce, lime juice, brown sugar, ginger, chillies and garlic in a bowl. Toss well to combine and set aside, covered, in the refrigerator to marinate for 3 hours.

2. 2

   For the dish, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside.

3. 3

   Heat 1 tablespoon of oil in a large wok or frying pan over high heat. Add half the pork strips and stir fry for 2 minutes until browned and just cooked through. Remove the pork from the pan, set aside on a plate. Repeat cooking the remaining pork in 1 tablespoon of oil.

4. 4

   Heat the remaining tablespoon oil in the wok, add the red pepper, snow peas and celery and stir fry over high heat for 2 minutes. Add the rice noodles and mix.

5. 5

   In a small bowl, mix the cornflour together with a little vegetable stock to form a paste. Gradually add the remaining vegetable stock until well blended. Pour over the vegetables and noodles, heating on high until thickened.

6. 6

   Add the pork strips, cilantro and mint, stir for about 2 minutes or until heated through.