Stir-fried Coriander

Name: Stir-fried Coriander
Yield: 1 to 2 Servings
Cuisine: British
Ingredients: 150 g thinly sliced Pork Belly *OR Chicken, Prawns, Squid, Fishballs, etc; 1 bunch (about 80g) Coriander; 1/2 tablespoon Oil; 1 clove Garlic *finely chopped; Chilli Flakes OR chopped Fresh Chilli as required; 1 wedge Lemon OR Lime; Roasted Peanuts *coarsely chopped; 1 teaspoon Sugar; 2 teaspoons Fish Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

If you think Coriander tastes like soap, you would never enjoy Coriander because your taste perception is different. You have particular receptors that find Coriander tastes yucky. If you find Coriander’s smell is just overwhelming, it might be a good idea to stir-fry it, as the smell is significantly reduced when cooked. Today I added Pork, but you can use Chicken, Prawns, Squid OR Fishballs, etc. This dish is spicy, salty, a little sweet, and sour. Great with chilled Beer.

Hiroko Liston @hirokoliston

Saved

Ingredients

1 to 2 Servings

150 gthinly sliced Pork Belly *OR Chicken, Prawns, Squid, Fishballs, etc
1 bunch(about 80g) Coriander
1/2 tablespoonOil
1 cloveGarlic *finely chopped
Chilli Flakes OR chopped Fresh Chilli as required
1wedge Lemon OR Lime
Roasted Peanuts *coarsely chopped
Sauce
1 teaspoonSugar
2 teaspoonsFish Sauce

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Steps

1

Cut thinly sliced Pork Belly (OR other protein) into bite-seize pieces. Wash Coriander very well, trim off roots, and cut into 3cm pieces, then separate stalks and leaves.
2

Combine Sugar and Fish Sauce in a small bowl.
3

Heat Oil in a frying pan over medium hot heat, cook Pork until nicely browned, add Garlic and Chilli, and stir.
4

Add Coriander stalks and stir, then add Sauce and stir, then add Coriander leaves and combine. DO NOT over-cook it.
5

Place on a serving plate, add some Roasted Peanuts, and squeeze Lemon (OR Lime) before you eat.