Thai Pork And Lemongrass Stir Fry Recipes

THAI LEMONGRASS PORK

Steps:

• Mix pork, lemongrass, scallions, salt, and pepper. Set aside for 10-15 minutes.
• Heat oil in a wok/frying pan over medium-high heat. Sauté pork mixture until the pork is no longer pink, about 2 minutes.
• Add garlic and chilies. Stir to mix and continue cooking for another 2 minutes, or until the pork is fully cooked and tender.
• Add chopped peanuts, fish sauce, and palm sugar. Toss to mix.
• Turn off the heat. Transfer the dish to a serving plate. Garnish with freshly chopped cilantro. Serve with steamed white rice or lightly boiled vermicelli.

THAI LARB WITH PORK AND LEMONGRASS

Steps:

• Whisk together the kecap manis, lime juice, fish sauce, sugar and sambal oelek in a small bowl.
• Heat the oil in a wok or large frying pan over high heat and add the pork mince stir-frying for 5 minutes or until the mince browns nicely. Add the lemon grass and stir-fry for 1-2 minutes or until aromatic.
• Add the kecap manis mixture to the wok and stir-fry for 3-4 minutes or until heated through.
• Divide the lettuce leaves among serving dishes. Spoon the mince mixture evenly among the lettuce leaves.
• Garnish with the mint and bean sprouts to serve.

SPICY STIR-FRIED PORK, ASPARAGUS, AND ONIONS WITH LEMON GRASS

Steps:

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