This is another knock out that Rose made from one of her international cookbooks. It's an absolutely delicious stir-fry which was wonderful over rice noodles though we agreed that we would have it with rice the next time.
LEMON GRASS PORK
1-1/2 lb boneless pork loin
2 lemon grass stalks, finely chopped
4 green onions, thinly sliced
1 tsp salt
12 black peppercorns, coarsely chopped
2 tbsp peanut oil
2 garlic cloves, minced
2 fresh red chilies, seeded and chopped
1 tsp light brown sugar
2 tbsp Thai fish sauce
1/4 cup roasted unsalted peanuts, chopped
Salt and pepper
Trim excess fat from pork. Cut meat into 1/4 inch slices and then 1/4 inch strips. Put pork in bowl with lemon grass, green onions, salt, and crushed peppercorns. Mix well. Cover and marinate for 30 minutes.
Preheat wok, add oil and swirl around. Add pork mixture and stir-fry over medium heat for about 3 minutes, until browned all over.
Add garlic, chilies and stir-fry 5-8 minutes over medium heat until pork is cooked through.
Add sugar, fish sauce, and chopped peanuts. Toss to mix and then season to taste with salt and pepper. Serve over rice noodles or vermicelli pasta.