Vietnamese Pork With Lemongrass

• Ready In: 16 mins
• Serves: 4

Ingredients

• For the Marinade

• 1  lb boneless pork loin, cut into thin strips
• 1  tablespoon light soy sauce
• 2  teaspoons fish sauce
• 1  teaspoon cornstarch
• 1  stalk fresh lemongrass, bottom trimmed, sliced finely
• 3  tablespoons onions, chopped finely
• 2 -3  hot green chilies, finely chopped (such as bird's eye)
•  black pepper
• 1  teaspoon sugar
• 1  tablespoon corn, peanut or 1  tablespoon olive oil
• 1⁄2 teaspoon  hot curry powder

• For the Stir-Fry

• 3  tablespoons corn, peanut or 3  tablespoons olive oil
• 1⁄2 cup  thinly sliced onion
• 5  tablespoons cilantro leaves

Directions

1. Put the meat slices in a bowl with the marinade ingredients, mix well, cover and refrigerate at least 1 hour.
2. 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.