Lemongrass Pork Stir Fry

• 4 Tbsp canola oil
• 1 stalk lemongrass (outer layer discarded), finely chopped
• 2 shallots, finely chopped
• 4 garlic cloves, finely chopped
• 1 lb ground pork
• 1 tsp red-pepper flakes
• 1/4 cup fish sauce (available in the Asian aisle of the supermarket)
• Pinch of salt and sugar
• 1 package (14 oz) flat rice noodles
• 1 medium onion, halved and thinly sliced
• 2 baby bok choy (bottoms trimmed), thinly sliced crosswise
• 1 bunch Chinese broccoli, sliced
• 1 handful fresh basil leaves

1. 1 In a medium skillet, heat 2 tablespoons of the canola oil on medium. Add the chopped lemongrass, shallots, and garlic, and saute the mixture until fragrant, about 2 minutes. Remove the sauteed ingredients to a plate.
2. 2 In the same skillet over medium heat, saute the ground pork, breaking up any large clumps, until it's cooked through, 5 to 7 minutes. Add the lemongrass mixture, along with the red-pepper flakes, fish sauce, and salt and sugar. Continue to cook until the sauce becomes thickened, about 5 minutes. Remove from the heat and set aside.
3. 3 Cook the rice noodles according to package instructions. In a large skillet on medium high, heat 2 tablespoons of oil. Then add the onions and cook until slightly soft, about 4 minutes. Add the bok choy and Chinese broccoli, and cook until just tender, about 4 more minutes.
4. 4 Add the pork mixture and rice noodles to the vegetables. Then add the basil and toss to combine, adjusting the seasoning as needed.

canola oil, stalk, shallots, garlic, ground pork, redpepper, fish sauce, salt, rice noodles, onion, baby bok choy, chinese broccoli, basil

Taken from www.epicurious.com/recipes/member/views/lemongrass-pork-stir-fry-50099070 (may not work)