Lemongrass Pork Stir-fry

By kristabelle

Ingredients

• Lemongrass- 4 stalks
• Garlic- 6 cloves chopped
• Fresh cilantro- 4 T chopped
• Pepper
• Pork loin, 3 lb cut into bite-sized cubes
• Lemon juice- 1 lemon
• Fish sauce- 2 T
• Brown sugar- 2 t
• Corn or peanut oil- 4 T
• Shallots- 6 thinly sliced
• Green onions- 4 thinly sliced
• Steamed rice

Details

Servings 4

Preparation

Step 1

1. Marinate the Pork-
Cut off and discard the leafy tops from each lemongrass stalk. Trim off the base of the pale, bulblike bottom part and slice very thinly. In a blender, combine the lemongrass, 4 T water, garlic, cliantro, and 1/2 t pepper and process until a thick paste forms. Place the pork in a bowl, add the lemongrass mixture, and stir to coat the pork evenly. Set aside for 20 min.

2. Make the sauce-
In a small bowl, combine 6 T water and the lemon juice, fish sauce, and brown sugar and stir to dissolve the sugar.

3. Stir-fry the pork-
Heat a wok or large nonstick frying pan over high heat until very hot and add 2 teaspoons of the oil. Add the pork and cook until browned on all sides, 5-7 min. Using a slotted spoon, transfer the pork to a bowl. Return the pan to medium heat and add the remaining 2 T oil. Add the shallots and stir-fry until translucent, about 2 min. Pour the sauce into the pan, bring to a boil, and boil for 1 min. Return the pork to the pan and stir-fry until heated through, about 1 min longer. Garnish with the green onions, transfer to a platter, and serve with the rice.