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Diabetes-friendly Recipes

Stir-Fried Pork with Lemongrass

(Serves 4) (Source of recipe: Ms. Selina Khor, Registered Dietitian (UK))
Stir-Fried Pork with Lemongrass


  1. Lean pork, shredded 4 taels (160 g)
  2. Green bell pepper, shredded 1 tael (40 g)
  3. Red bell pepper, shredded 1 tael (40 g)
  4. Lemongrass 1 pc
  5. Shallot, sliced 1 pc
  6. Shallot, finely chopped 1 pc
  7. Garlic, finely chopped 1 pc
  8. Chinese cooking wine 1 tsp
  9. Cooking oil 2 tsp


  1. Salt ¼ tsp
  2. Sugar ⅛ tsp
  3. Soy sauce ¼ tsp
  4. Cornstarch ½ tsp
  5. Water 1 tbsp
  6. Pepper a pinch


  1. Cornstarch ¼ tsp
  2. Water 1½ tbsp
  3. Soy sauce ¼ tsp
  4. Sesame oil a few drops


  1. Rinse the lemongrass and cut into half. Slice half of the lemongrass and finely chop the remaining half.
  2. Mix the pork with the finely chopped shallot, garlic and lemongrass. Add the marinade and leave for 30 minutes.
  3. Mix the thickening sauce and set aside.
  4. Heat 1 teaspoon of oil in a non-stick stir-fry pan. Fry the green and red bell peppers until the flavour is brought out. Set aside.
  5. Heat 1 teaspoon of oil in the same pan. Fry the slices of shallot and lemongrass to bring out the flavour. Add the marinated pork and stir-fry quickly to medium well.
  6. Add back the green and red bell peppers. Stir-fry until done and the flavour is brought out. Pour the Chinese cooking wine down the side of the pan. Stir in the thickening sauce and serve.


Nutrient Analysis (per serving)










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