Gluten Free, Low Gi, Vietnamese Pork Stir-Fry - cooking recipe

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

Preparation

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.
For the dish, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside.
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.
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.
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.
Add the pork strips, cilantro and mint, stir for about 2 minutes or until heated through.