Vietnamese Pork With Lemongrass

• 1 lb boneless pork loin, cut into thin strips
• 1 tablespoon light soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon cornstarch
• 1 stalk fresh lemongrass, bottom trimmed, sliced finely
• 3 tablespoons onions, chopped finely
• 2 -3 hot green chilies, finely chopped (such as bird's eye)
• black pepper
• 1 teaspoon sugar
• 1 tablespoon corn, peanut or 1 tablespoon olive oil
• 12 teaspoon hot curry powder
• 3 tablespoons corn, peanut or 3 tablespoons olive oil
• 12 cup thinly sliced onion
• 5 tablespoons cilantro leaves

1. Put the meat slices in a bowl with the marinade ingredients, mix well, cover and refrigerate at least 1 hour.
2. Pour the oil in a large wok and heat over medium-high.
3. Stir-fry onoins until soft.
4. Put in all the meat and marinade.
5. Raise heat to high and stir continuously until meat is just cooked through.
6. Garnish with cilantro leaves.

pork loin, soy sauce, fish sauce, cornstarch, fresh lemongrass, onions, green chilies, black pepper, sugar, corn, curry, corn, onion, cilantro

Taken from www.food.com/recipe/vietnamese-pork-with-lemongrass-374663 (may not work)