Vietnamese Pork with Lemon Grass

Serves Four

450g/1lb boneless pork loin, cut into slices about 21/2 cm/1 inch wide, 3 mm/1/8 inch thick and 5cm/2 inches long
1 tbsp Chinese light soy sauce
2 tsp fish sauce (nuoc mam)
1 tsp cornflour
1 stick fresh lemon grass, bottom knot removed, then sliced finely for about 15 cm/6 inches and these slices then chopped finely
3 tbsp peeled and very finely chopped shallots or onions
2-3 fresh, hot green chillies, such as bird's eye, finely chopped
freshly ground black pepper
1 tsp sugar
1 tbsp corn, peanut or olive oil
1/2 tsp hot curry powder

FOR THE STIR-FRYING
3 tbsp corn, peanut or olive oil
90g/3 oz shallots or onions, peeled and thinly sliced
5 tbsp coriander leaves

Put the meat slices in a bowl with the marinade ingredients, mix well, cover, and refrigerate for an hour, and up to 2 hours if desired.

Pour the oil into a large wok or frying pan and set over a medium-high heat. When the oil is hot, put in the shallots or onions.  Stir and fry until the onions are slightly browned, about 2 minutes.  Put in all the meat, together with its marinade, increase the heat to high, and fry, stirring continuously, until the meat is just cooked through.  Garnish with the coriander leaves.