August 2003 "Mam Ruoc Kho Sa" (Pork and Shrimp Lemongrass) (Serves 2-4) Ingredients:     1 pork tenderloin, cubed in small pieces (fat removed from tenderloin before cutting)     4 stalks lemongrass chopped fine (store bought lemongrass in jar)     4 Tablespoon vegetable oil     1-2 teaspoons dried red pepper flakes     4 cloves garlic, peeled and minced     12 medium shrimp, peeled, deveined, and cut into small pieces     2 Tablespoons Asian shrimp sauce (or anchovy paste) mixed with ¼ cup water     2 Tablespoons coarsely chopped roasted unsalted peanuts     1 teaspoon toasted sesame seeds     1 can sliced waterchestnuts, drained     ½ cup Sharwoods Lemongrass Stir-fry sauce for thicker sauce Cut pork in small cubes and set aside. Heat oil, red pepper flakes, and garlic together in a large skillet over medium heat until fragrant, 1-2 minutes. Add pork, increase heat to medium-high, and stir-fry until no longer pink, 1-2 minutes. Add shrimp sauce and cook, stirring often, until meat browns, 8-10 minutes. Add lemongrass and shrimp and stir-fry until shrimps are pink and cooked through. Add 1-2 teaspoons water, scraping browned bits with a spoon. Add Sharwood's Lemongrass sauce for thicker sauce. Stir in waterchestnuts and then peanuts. Remove from heat. Transfer to a platter and sprinkle with sesame seeds. Garnish with cucumber slices and serve with steamed rice, if you like. Note: I double recipe. If you can't find shrimp sauce substitute anchovy paste. Last Months Recipe