Lemon Grass Stir Fried Pork

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

No additional tips available.