Recipe for Stir-Fry of Pork with Vietnamese Flavors Jb 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 tbl Finely chopped fresh ginger
2 x Serrano or jalapeno peppers, seeded and finely chopped
4 x Cloves garlic, finely chopped
3 tbl Fish sauce
2 tbl Fresh orange juice
1 tsp Cornstarch
1/2 tsp Freshly ground black pepper
1 lb Pork tenderloin, trimmed of fat and membrane and cut across the grain into 1/4-inch-thick slices
1 tbl Sugar
3 tsp Vegetable oil, preferably canola oil
2 cup Finely sliced onions (2-4 onions)
Instructions:
Instructions: In a shallow dish, combine ginger, peppers, garlic, 1 tablespoon of the fish sauce, 1 tablespoon of the orange juice, cornstarch and black pepper.

Add pork and toss to coat it with marinade. Set aside to marinate for 10 to 20 minutes.

In a small bowl, mix sugar, the remaining 2 tablespoons fish sauce and 1 tablespoon orange juice.

Heat a wok or large nonstick skillet over high heat. Swirl in 1 teaspoon of the oil. Add onions and cook, stirring, until limp and caramelized, about 5 minutes. Transfer the onions to a plate. Wipe out the pan. Add the remaining 2 teaspoons oil to the pan and increase heat to high. Slowly drop in pork and stir-fry until browned and just cooked through, 2 to 3 minutes.

Add the reserved fish sauce/orange juice mixture and the reserved onions; toss until the pork is coated with sauce. Sprinkle with cilantro and serve over rice.

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