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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Combine the pork, 1 tsp fish sauce, and the soy sauce in a small bowl. | 3. Whisk the remaining 2 tbsp fish sauce, the chicken broth, lime juice, brown sugar, and cornstarch in a measuring cup. | 4. Combine garlic, lemon grass, red pepper flakes and 1 tbsp of the oil. | 5. 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. | 6. 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. | 7. 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. | 8. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	12	ounces		408.0	0.0	70.21	12.002
fish sauce	1	teaspoon		12.6	1.3104	1.8216	0.0036
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
chicken broth	1/3	cup	low sodium	26.04	0.63	3.7128	0.8736
lime juice	2	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
garlic clove	2		minced	-	-	-	-
lemongrass	1/4	cup	minced cut	-	-	-	-
red pepper flake	3/4	teaspoon		-	-	-	-
peanut oil vegetable	3 1/2	tablespoons		-	-	-	-
asparagus	1		cut	90.7186	17.5994	9.979	0.5443
water	1/4	cup		0.0	0.0	0.0	0.0
onion	1		cut	60.0	14.01	1.65	0.15
thai basil	2 -3	tablespoons	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.