Vietnamese Pork With Lemongrass
- Ready In:
- 16mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
For the Marinade
- 453.59 g boneless pork loin, cut into thin strips
- 14.79 ml light soy sauce
- 9.85 ml fish sauce
- 4.92 ml cornstarch
- 1 stalk fresh lemongrass, bottom trimmed, sliced finely
- 44.37 ml onions, chopped finely
- 2-3 hot green chilies, finely chopped (such as bird's eye)
- black pepper
- 4.92 ml sugar
- 14.79 ml corn, peanut or 14.79 ml olive oil
- 2.46 ml hot curry powder
-
For the Stir-Fry
- 44.37 ml corn, peanut or 44.37 ml olive oil
- 118.29 ml thinly sliced onion
- 73.94 ml cilantro leaves
directions
- Put the meat slices in a bowl with the marinade ingredients, mix well, cover and refrigerate at least 1 hour.
- Pour the oil in a large wok and heat over medium-high. Stir-fry onoins until soft. Put in all the meat and marinade. Raise heat to high and stir continuously until meat is just cooked through. Garnish with cilantro leaves.
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