Home Cooking – Vietnamese style stir-fry veg and meat

Hey, most of us are stuck at home. Instead of mopping about the doom and dire situation we’re in, why not look on the bright side. One of the silver linings is that we get to control our food. Control as in we get to cook and literally put food on the table.

Here’s the first of hopefully many more recipes we’d like to share that you can easily whip up at home.

Serves 4-5


  • 2 lemongrass stalks
  • 2 shallots
  • 2 cloves of garlic
  • 1 scallion/spring onion
  • 2 tablespoon tamari/soya sauce/coconut aminos
  • 2 tablespoon fish sauce
  • 2 tablespoon of fat of choice
  • 200-300gm boneless chicken or pork (no thicker than half cm)
  • 1 bitter gourd
  • 1 carrot
  • 6-8 fresh shiitake mushrooms
  • half cup stock or water


  1. mince white parts of lemongrass, shallots, garlic and spring onion
  2. mix half of the minced ingredients with 1 tablespoon of soya sauce and fish sauce
  3. marinade meat in the above mix (herbs and sauces) for 30 min to 2 hours
  4. while meat is marinating, slice bitter gourd, julienne carrots & slice mushrooms
  5. heat wok or pan with fat of choice
  6. sear meat 2 minutes on each side on high heat and set aside
  7. stir fry other half of minced herbs in fat of choice until fragrant
  8. mix in bitter gourd, carrots, and mushrooms and stir fry for 2 minutes
  9. stir 1 tablespoon of soya sauce and fish sauce and cook for 1 minute
  10. change to medium heat, pour in the stock and put the lid on for 4 minutes
  11. place in sliced pieces of seared meat and stir fry for another 2 minutes
  12. serve hot on rice or cauliflower rice



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