Spicy Stir-Fried Pork, Asparagus, and Onions with Lemon Grass

Name: Spicy Stir-Fried Pork, Asparagus, and Onions with Lemon Grass
Yield: Serves 4
Cuisine: Asian
Ingredients: 12 ounces, pork tenderloin, prepared according to instructions in note; 1 teaspoon, fish sauce; 2 tablespoons, fish sauce; 1 teaspoon, soy sauce; 1/3 cup, low-sodium chicken broth; 2 teaspoons, lime juice; 1 tablespoon, light brown sugar; 1 teaspoon, cornstarch; 2 medium cloves, garlic, minced (about 2 teaspoons); 1/4 cup, minced lemon grass from 2 stalks (see note); 3/4 teaspoon, red pepper flakes; 3 1/2 tablespoons, peanut oil or vegetable oil; 1 pound, asparagus, cut on bias into 2-inch pieces; 1 , large onion, cut into 1/4- to 3/8-inch wedges; 1/4 cup, chopped fresh basil

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Appears in Cook's Illustrated January/February 2003

SERVES4

TIME45 minutes

WHY THIS RECIPE WORKS

When developing a stir-fried pork and vegetables recipe, we found that marinating the pork tenderloin in a simple mixture of soy sauce and fish sauce and cooking it quickly (about 2 minutes) in batches over high heat kept the meat tender an...

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