Spicy Stir Fried Pork Asparagus And Onions With Lemon Grass Recipes

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.

PORK AND GARLIC STIR-FRY

Steps:

• Cook basmati rice according to package directions.
• In a small bowl, combine chicken broth, hoisin sauce, soy sauce, cornstarch, and Sriracha sauce. Mix together well and place 1/4 cup of sauce in a medium bowl with pork. Marinate for 30 minutes. Reserve rest of sauce.
• Heat nonstick skillet over high heat. Once hot, add 1 tablespoon vegetable oil. Swirl to coat pan and add pork. Stir fry for 2 minutes and flip pieces over. Remove from pan once no longer pink. Wipe pan clean.
• Add remaining tablespoon oil to pan and heat over medium-high heat. Add asparagus and red bell pepper and stir-fry for 2 minutes. Add mushrooms, red onion, and white parts of green onion and stir fry 2 minutes. Add garlic, ginger, and green parts of green onion and stir-fry 1 minute.
• Stir in reserved sauce and bring to a boil. Add pork back to pan and heat for 1 minute. Drizzle sesame oil over stir fry. Remove from heat and serve with rice.

SPICY CAJUN ASPARAGUS

Steps:

• Melt butter in large skillet.
• Add onion powder, seasoned salt and Cajun seasoning and stir to mix.
• Add aspragus, stirring just to coat.
• Cover and cook 5-7 minutes to crisp-tender.