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    You are in: Home / Recipes / Spicy Stir-Fried Pork, Asparagus, and Onions With Lemon Grass Recipe
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    Spicy Stir-Fried Pork, Asparagus, and Onions With Lemon Grass

    Spicy  Stir-Fried Pork, Asparagus, and Onions With Lemon Grass. Photo by Papa D 1946-2012

    1/2 Photos of Spicy Stir-Fried Pork, Asparagus, and Onions With Lemon Grass

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    tigerduck's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Combine the pork, 1 tsp fish sauce, and the soy sauce in a small bowl.
    3. 3
      Whisk the remaining 2 tbsp fish sauce, the chicken broth, lime juice, brown sugar, and cornstarch in a measuring cup.
    4. 4
      Combine garlic, lemon grass, red pepper flakes and 1 tbsp of the oil.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.
    8. 8
      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.

    Ratings & Reviews:

    • on November 02, 2008

      55

      Yes this is a fantastic stir-fry! Wonderful flavor and easy to prepare. Served with white rice. Adding this recipe to my Asian cookbook. *Made for Fall 2008 My 3 Chefs* Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spicy Stir-Fried Pork, Asparagus, and Onions With Lemon Grass

    Serving Size: 1 (309 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 390.9
     
    Calories from Fat 202
    51%
    Total Fat 22.5 g
    34%
    Saturated Fat 4.9 g
    24%
    Cholesterol 74.8 mg
    24%
    Sodium 1281.8 mg
    53%
    Total Carbohydrate 20.4 g
    6%
    Dietary Fiber 4.0 g
    16%
    Sugars 9.2 g
    36%
    Protein 29.2 g
    58%

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