Lemongrass Pork Stir Fry Food

SPICY STIR-FRIED PORK, ASPARAGUS, AND ONIONS WITH LEMON GRASS

Spicy Stir-Fried Pork, Asparagus, and Onions With Lemon Grass image

This is a fantastic stir-fry! It serves 3-4 people (or even two big eaters) and I recommend serving it with plain rice. Recipe is adapted from 'The New Best Recipe'. Enjoy!

Provided by tigerduck

Categories Pork

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

12 ounces pork tenderloin
1 teaspoon fish sauce
2 tablespoons fish sauce
1 teaspoon soy sauce
1/3 cup low sodium chicken broth
2 teaspoons lime juice
1 tablespoon light brown sugar
1 teaspoon cornstarch
2 medium garlic cloves, minced
1/4 cup minced lemongrass, from 2 stalks (trim all but bottom 3-4 inches, remove tough outer sheath, then cut finely)
3/4 teaspoon red pepper flakes
3 1/2 tablespoons peanut oil or 3 1/2 tablespoons vegetable oil
1 lb asparagus, cut on the diagonal into 2-inch pieces
1/4 cup water
1 large onion, cut into 1/4-to 3/8-inch wedges
2 -3 tablespoons chopped fresh Thai basil

Steps:

Freeze the tenderloin until firm, 20 to 30 minutes. Cut the tenderloin crosswise into 1/3-inch-thick medallions. Slice each medaillon into 1/3-inch-wide strips.
Combine the pork, 1 tsp fish sauce, and the soy sauce in a small bowl.
Whisk the remaining 2 tbsp fish sauce, the chicken broth, lime juice, brown sugar, and cornstarch in a measuring cup.
Combine garlic, lemon grass, red pepper flakes and 1 tbsp of the oil.
Heat 1 1/2 tsps oil in a nonstick 12-inch skillet or in a wok over high heat until smoking; add half of the pork to the skillet and cook, stirring occasionally and breaking up the clumps, until well browned, about 2 minutes. Transfer pork to a bowl. Repeat with an additional 1 1/2 tsps oil and the remaining pork.
Add 1 tbsp oil to the now-empty skillet or wok; add the asparagus and cook, stirring every 30 seconds, until lightly browned, about 2 minutes. Add the water, cover the pan, and lower the heat to medium. Steam the asparagus until tender-crisp, about 2 minutes; transfer the asparagus to the bowl with the pork.
Add the remaining 1 1/2 tsps oil to the skillet or wok; add the onion and cook, stirring occasionally, until beginning to brown and soften, about two minutes.
Clear the center of the skillet; add the garlic and lemon grass mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, about 1 minute, then stir the mixture into the onion. Return the pork and asparagus to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet/wok; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter and sprinkle with the thai basil. Serve immediately.

Nutrition Facts : Calories 390.9, Fat 22.6, SaturatedFat 5, Cholesterol 74.8, Sodium 1281.9, Carbohydrate 20.4, Fiber 4, Sugar 9.2, Protein 29.2

LEMONGRASS PORK CHOPS

Lemongrass Pork Chops image

Pork and Asian food seem to go hand in hand. This is a great recipe with lots of Asian flavor. Great on the grill.

Provided by PalatablePastime

Categories Pork

Time 3h14m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon cracked black pepper
2 stalks lemongrass, white part only,sliced very thin
2 tablespoons fish sauce
1 teaspoon dark sesame oil
1 tablespoon rice wine
4 center-cut pork chops (3/4-inch thick)
4 -6 sprigs cilantro (for garnish)

Steps:

In a small bowl, mash garlic with sugar and pepper.
Add the sliced lemongrass, fish sauce, sesame oil, and wine, mixing thoroughly.
Place chops in marinade and refrigerate for 3-6 hours.
Remove chops from refrigerator, discard marinade, pat chops dry, and bring up to room temp before cooking.
Prepare grill, if using.
Grill or broil 5-7 minutes per side, or until done to your liking.
Garnish with cilantro before serving.

Nutrition Facts : Calories 253.1, Fat 12.9, SaturatedFat 4.6, Cholesterol 71.4, Sodium 748, Carbohydrate 8.1, Fiber 0.2, Sugar 7, Protein 23.9

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