Spicy Stir-Fried Pork, Asparagus And Onions With Lemon Grass

Ingredients

SAUCE
1⁄3 cup low-sodium chicken broth
2 tablespoons fish sauce
1 tablespoon light brown sugar
2 teaspoons lime juice
1 teaspoon cornstarch
PORK STIR-FRY
1 (12-ounce) pork tenderloin, trimmed and cut into thin strips
1 teaspoon fish sauce
1 teaspoon soy sauce
2 lemon grass stalks, trimmed to bottom 6 inches and minced
2 garlic cloves, minced
3⁄4 teaspoon red pepper flakes
3-1⁄2 tablespoons vegetable oil
1 pound asparagus, trimmed and cut on bias into 2-inch lengths
1 large onion, cut into 1⁄4-inch wedges
1⁄4 cup chopped fresh basil

Instructions

FOR THE SAUCE: Whisk all ingredients together in small bowl and set aside.
FOR THE STIR-FRY: Combine pork, fish sauce, and soy sauce in small bowl. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour. Meanwhile, combine lemon grass, garlic, pepper flakes, and 1 tablespoon oil in small bowl.
Heat 1-1⁄2 teaspoons oil in 12-inch nonstick skillet over high heat until just smoking. Add half of pork to skillet, break up any clumps, and cook, stirring occasionally, until well browned, about 2 minutes. Transfer pork to medium bowl. Repeat with 1-1⁄2 teaspoons oil and remaining pork.
Add 1 tablespoon oil to skillet, add asparagus, and cook, stirring every 30 seconds, until browned and almost tender, 4 to 5 minutes. Transfer to bowl with pork. Add remaining 1-1⁄2 teaspoons oil to skillet, add onion, and cook, stirring occasionally, until beginning to brown and soften, about 2 minutes. Clear center of skillet, add lemon grass mixture, and cook, mashing mixture into pan, until fragrant, about 1 minute. Stir mixture into onion.
Return pork and asparagus to skillet and toss to combine. Stir sauce to recombine, add to skillet, and cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to platter, sprinkle with basil, and serve.

Spicy Stir-Fried Pork, Asparagus And Onions With Lemon Grass

Ingredients

Instructions

Tags

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