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Vietnamese Stir Fry
From the kitchen of Kevin Taylor
2 pounds pork tenderloin
2 lemongrass stalks
2 tablespoons dark brown sugar
1 tablespoon peppercorns
2 tablespoons fish sauce
2 tablespoons sesame oil
6 garlic cloves
2 tablespoons vegetable oil, divided
6 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon dark soy sauce
2 tablespoons sake
Cut pork into 2-inch slices.
Chop lemongrass into 2-inch 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 tablespoon sesame oil. Add the lemongrass.
Pour this marinade over the pork and marinate overnight.
Heat 1 tablespoon oil in wok.
Stir fry pork until done.
Prepare the finishing sauce by combining the oyster sauce, 1 tablespoon sesame oil, 1 tablespoon honey and 1 tablespoon soy sauce.
Add to wok and heat through. Serve over rice.
