Photography: Richard Mortimer

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 15 minutes
Special options: Egg free, Gluten free, Lactose free, Nut free
Course: Main
Favourite flavours: Easy recipes, Pork

From the October 2006 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

1 bunch coriander, washed
¼ cup (60ml) vegetable oil
1 red capsicum, cut into thin strips
3 garlic cloves, chopped
500g pork fillet or boneless loin, cut into thin strips
2 tablespoons fish sauce
steamed rice or cooked soba noodles, to serve

METHOD

Cut roots from coriander and chop finely. Discard lower part of stalks, set aside sprigs and reserve a few leaves to serve. Heat oil in a wok or large frying pan on high. Stir-fry capsicum for 1 minute.

Add coriander root, garlic and pork. Stir-fry for 3-5 minutes. Add fish sauce, coriander sprigs and black pepper to taste, and stir-fry for another minute. Serve with steamed rice and reserved coriander leaves.