Ingredients

• 120g lean pork loin or tenderloin, thinly sliced
• 150g fresh spinach
• 1g clove garlic, minced
• 1g small shallot, thinly sliced
• 1 tsp fresh ginger, grated
• 1 tbsp fish sauce
• 1 tsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sugar
• 1 tbsp water
• 1/2 tsp cornstarch (optional, for thickening)
• 1 tsp cooking oil (e.g., canola or peanut oil)
• Cooked jasmine rice, for serving

Steps

1. In a small bowl, whisk together fish sauce, soy sauce, rice vinegar, sugar, water, and cornstarch (if using) to create the stir-fry sauce. Set aside.
2. Heat cooking oil in a wok or large non-stick pan over medium-high heat.
3. Add the sliced pork to the hot pan and stir-fry for 2-3 minutes until lightly browned and cooked through. Remove pork from the pan and set aside.
4. Add minced garlic, sliced shallot, and grated ginger to the same pan. Sauté for 30-60 seconds until fragrant.
5. Add the fresh spinach to the pan. Stir-fry for 1-2 minutes until the spinach wilts.
6. Return the cooked pork to the pan with the spinach and aromatics.
7. Pour the prepared stir-fry sauce over the ingredients. Toss everything together quickly for 1 minute, allowing the sauce to coat the pork and spinach and thicken slightly.
8. Remove from heat and serve immediately over a bed of hot jasmine rice.