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Vietnamese Stir Fry



  • 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


  1. Cut pork into 2-inch slices.
  2. Chop lemongrass into 2-inch pieces and crush with mallet. Be sure they stay intact. After marinating you will remove these.
  3. Combine garlic, brown sugar and peppercorns and crush to make a paste.
  4. Add veggie oil, sake, fish sauce and 1 tablespoon sesame oil. Add the lemongrass.
  5. Pour this marinade over the pork and marinate overnight.
  6. Heat 1 tablespoon oil in wok.
  7. Stir fry pork until done.
  8. Prepare the finishing sauce by combining the oyster sauce, 1 tablespoon sesame oil, 1 tablespoon honey and 1 tablespoon soy sauce.
  9. Add to wok and heat through.
  10. Serve over rice.

From the kitchen of Kevin Taylor.


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