Gluten Free, Low Gi, Vietnamese Pork Stir-Fry

Submitted by kelly in TO

"Yes, both Gluten free and low GI! A good dish, I go heavy on the cilantro, and suggest using a wok if you have one. The time includes the marinading."

 

• Ready In: 3hrs 15mins
• Ingredients: 15
• Serves: 4

ingredients

• 500 g pork legs, 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 of fresh mint, chopped
• 1⁄2 cup fresh cilantro, chopped

directions

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