Pork and Asparagus Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I got this recipe from a Canadian Living Magazine. Our family really liked it. I used sherry, but you can use Chinese wine. You can use a different kind of mushroom if you prefer. I served it over rice. Ingredients:
8 ounces pork loin chops, julienned |
2 tablespoons dry sherry |
1 tablespoon soy sauce |
2 teaspoons cornstarch |
1 teaspoon grated gingerroot |
1 lb asparagus, trimmed |
2 teaspoons canola oil |
3 green onions, cut into 11/2 inch (4 cm) |
1 cup sliced shiitake mushroom caps |
1/2 cup chicken broth |
1 teaspoon granulated sugar |
Directions:
1. In a bowl, combine pork, half of the sherry, soy sauce, cornstarch and ginger to coat. Set aside.
2. Cut each asparagus stalk into 4 pieces. Set aside.
3. In a wok, heat oil over high heat and stir fry onions until fragrant. Add pork and stir fry until no longer pink.
4. Add asparagus and mushrooms and stir fry for about 1 minute. Stir in chicken broth, sugar and remaining sherry. Stir fry until asparagus is tenercrisp.
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