Spicy Stir Fried Pork Asparagus And Onions With Lemon Grass Recipe

How to Make Spicy Stir Fried Pork Asparagus And Onions With Lemon Grass

1. Freeze the pork tenderloin for 20-30 minutes to firm it up for easier slicing.
2. Slice the tenderloin crosswise into 1/3-inch thick medallions, then slice each medallion into 1/3-inch wide strips.
3. In a small bowl, combine the pork strips, 1 teaspoon fish sauce, and 1 tablespoon soy sauce.
4. In a measuring cup, whisk together 2 tablespoons fish sauce, 1/4 cup chicken broth, 2 tablespoons lime juice, 1 tablespoon brown sugar, and 1 tablespoon cornstarch.
5. In a separate small bowl, combine 2 cloves minced garlic, 2 stalks finely chopped lemongrass, 1/2 teaspoon red pepper flakes, and 1 tablespoon vegetable oil.
6. Heat 1 1/2 teaspoons vegetable oil in a nonstick 12-inch skillet or wok over high heat until smoking.
7. Add half of the pork to the skillet and cook, stirring occasionally and breaking up clumps, until well browned (about 2 minutes).
8. Transfer the browned pork to a bowl.
9. Repeat steps 6 and 7 with another 1 1/2 teaspoons oil and the remaining pork.
10. Add 1 tablespoon oil to the skillet.
11. Add 1 pound asparagus spears and cook, stirring every 30 seconds, until lightly browned (about 2 minutes).
12. Add 2 tablespoons of water, cover the pan, and reduce heat to medium.
13. Steam the asparagus until tender-crisp (about 2 minutes).
14. Transfer the asparagus to the bowl with the pork.
15. Add the remaining 1 1/2 teaspoons oil to the skillet.
16. Add 1 medium onion, sliced, and cook, stirring occasionally, until softened and starting to brown (about 2 minutes).
17. Clear a space in the center of the skillet.
18. Add the garlic-lemongrass mixture to the cleared space and cook, mashing with a spoon until fragrant (about 1 minute). Stir into the onions.
19. Return the pork and asparagus to the skillet and toss to combine.
20. Whisk the sauce mixture to recombine, then pour it into the skillet.
21. Cook, stirring constantly, until the sauce thickens and coats everything evenly (about 30 seconds).
22. Transfer to a serving platter and sprinkle with 1/4 cup fresh Thai basil leaves.
23. Serve immediately with plain rice.