Gingered Pork and Asparagus |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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My husband and I really enjoy fresh asparagus. So we were thrilled when I found this recipe for asparagus and juicy pork slices smothered in a snappy ginger sauce. —Kathleen Purvis, Franklin, Tennessee Ingredients:
6 tablespoons apple juice |
6 tablespoons reduced-sodium soy sauce |
4 garlic cloves, minced |
1 tablespoon ground ginger |
1 pound pork tenderloin, thinly sliced |
2 tablespoons canola oil, divided |
1 pound fresh asparagus, cut into 1-inch pieces |
1-1/2 teaspoons cornstarch |
hot cooked rice, optional |
Directions:
1. In a bowl, combine the first four ingredients; set aside 1/3 cup. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate reserved marinade.
2. Drain and discard marinade. In a large skillet or wok, stir-fry half of the pork in 1 tablespoon oil for 2-3 minutes or until tender. Remove pork with a slotted spoon; set aside. Repeat with remaining pork and oil.
3. In the same skillet, stir-fry the asparagus for 2-3 minutes or until crisp-tender. Combine cornstarch and reserved marinade until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to skillet and heat through. Serve with rice if desired. Yield: 4 servings.
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