Recipe for cooking Vietnamese Stir Fry
Recipes from Thailand :: Thai Main Dish Meats
From the kitchen of Kevin Taylor
2 lbs. pork tenderloin
2 lemongrass stalks
2 Tbsp. dark brown sugar
1 Tbsp. peppercorns
2 Tbsp. fish sauce
2 Tbsp. sesame oil
6 garlic cloves
2 Tbsp. canola (or other vegetable) oil, divided
6 Tbsp. oyster sauce
1 Tbsp. honey
1 Tbsp. dark soy sauce
2 Tbsp. sake
Cut pork into 2-in. slices.
Chop lemongrass into 2-in. pieces and crush with mallet. Be sure they stay intact. After marinating you will remove these.
Combine garlic, brown sugar and peppercorns and crush to make a paste.
Add veggie oil, sake, fish sauce and 1 Tbsp. sesame oil. Add the lemongrass.
Pour this marinade over the pork and marinate overnight.
Heat 1 Tbsp. oil in wok.
Stir fry pork until done.
Prepare the finishing sauce by combining the oyster sauce, 1 Tbsp. sesame oil, 1 Tbsp. honey and 1 Tbsp. soy sauce.
Add to wok and heat through. Serve over rice.
