Lemongrass-Garlic Stir-Fried Pork

Refreshing, light pork stir-fry with spicy sauce!

Ingredients

Marinade
6 large cloves	garlic, minced
2 tablespoons	soy sauce
2 tablespoons	fish sauce
2 teaspoons	sugar

1 1/2 pounds	pork tenderloin, sliced into 1/8" thick pieces

Sauce
1/2 cup	low-sodium chicken broth
2 tablespoons	minced lemongrass
2 tablespoons	fish sauce
2 tablespoons	Sriracha chili sauce or to taste
4 teaspoons	sesame oil
2 teaspoons	rice vinegar
	juice of 1 lime
2 teaspoons	cornstarch

2 tablespoons	canola oil
1 pound	green beans, trimmed and cut into 2" pieces
1/2 cup	low-sodium chicken broth
2 (6-7 ounces each)	red bell peppers, cut into 1/4" slices
2 small (4 ounces each)	yellow onion, cut into 1/4" slices
	1 cup fresh basil leaves

Cooking Instructions

Try this fresh stir-fry with lemongrass rice.

In a small bowl, whisk together the garlic, soy sauce, fish sauce and sugar. Add the pork and toss to coat. Set aside.

In a separate small bowl, combine the chicken broth, lemongrass, fish sauce, Sriracha, sesame oil, rice vinegar and lime juice. Whisk to combine. Add the cornstarch and whisk to combine.

Heat a wok over high heat until smoking. Add the canola oil and the green beans and toss to coat. Stir in the 1/2 cup chicken broth, cover, and let the beans steam until they are crisp-tender, 4 to 6 minutes. Transfer the beans to a bowl and cover to keep warm.

In the same wok over high heat, add 2 tablespoons canola oil, the red peppers and the sliced onions and toss to coat. Cook until the vegetables begin to soften, then transfer them to the bowl with the green beans. Add the marinated pork to the wok and cook, stirring often, until cooked through, 4 to 6 minutes. Stir in the sauce and bring to a boil.

Add the cooked vegetables to the pork mixture and toss to coat with the sauce. Stir in the basil leaves and serve immediately with steamed rice.

Makes 4 to 6 main-course servings

CHEFS™ Kitchen