Spicy Stir-Fried Pork, Asparagus, and Onions With Lemon Grass

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“This is a fantastic stir-fry! It serves 3-4 people (or even two big eaters) and I recommend serving it with plain rice. Recipe is adapted from 'The New Best Recipe'. Enjoy!”

Ingredients Nutrition


  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.

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