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: Asia, 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

Main Courses
Asia
Asian
Fruits & Vegetables
Meat
Vegetables
Pork
Weeknight

Appears in Cook's Illustrated January/February 2003

For a winning stir-fry, use the right cut of pork and stir-fry in batches.

SERVES 4

TIME 45 minutes

Why This Recipe Works

This is a members' feature.