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Lemongrass Pork Stir-Fry

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Lemongrass Pork Stir-Fry
Lemongrass is available at Asian markets and well-stocked grocery stores, but if you cannot find it, you can substitute lemon zest and juice. Add the finely grated zest and fresh juice from 1 lemon to the ingredients in the blender.
Prep Time 25 minutes
Cook Time 10 minutes
Servings 6

Ingredients

  • 4 lemongrass stalks
  • 10 Tbs. water
  • 6 garlic cloves, chopped
  • 4 Tbs. chopped fresh cilantro
  • 1/2 tsp. freshly ground pepper
  • 3 lb. pork loin, cut into bite-sized cubes
  • Juice of 1 lemon
  • 2 Tbs. Asian fish sauce
  • 2 tsp. firmly packed brown sugar
  • 4 Tbs. corn or peanut oil
  • 6 thinly sliced shallots
  • 4 thinly sliced green onions
  • Steamed rice for serving

Directions

Cut off and discard the leafy tops from each lemongrass stalk. Trim off the base of the pale, bulblike bottom part and slice very thinly.

In a blender, combine the lemongrass, 4 Tbs. of the water, the garlic, cilantro and pepper and process until a thick paste forms. Place the pork in a bowl, add the lemongrass mixture and stir to coat the pork evenly. Set aside for 20 minutes.

In a small bowl, combine the remaining 6 Tbs. water, the lemon juice, fish sauce and brown sugar and stir to dissolve the sugar. Set the sauce aside.

Heat a wok or large nonstick fry pan over high heat until very hot and add 2 Tbs. of the oil. Add the pork and cook until browned on all sides, 5 to 7 minutes. Using a slotted spoon, transfer the pork to a bowl.

Return the pan to medium heat and add the remaining 2 Tbs. oil. Add the shallots and stir-fry until translucent, about 2 minutes. Pour the sauce into the pan, bring to a boil and boil for 1 minute. Return the pork to the pan and stir-fry until heated through, about 1 minute more. Garnish with the green onions, transfer to a platter and serve with steamed rice. Serves 4 to 6.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).
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