Gingered pork and asparagus
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Apple juice |
| 6 | tablespoons | Soy sauce |
| 4 | Cloves garlic; minced | |
| 1 | tablespoon | Ground ginger |
| 1 | pounds | Pork tenderloin; thinly sliced |
| 2 | tablespoons | Cooking oil; divided |
| 1 | pounds | Fresh asparagus; in 1\" pieces |
| 1½ | teaspoon | Cornstarch |
| Hot cook rice; optional | ||
Directions
In a large resealable plastic bag or shallow glass container, combine the first four ingredients. Remove ⅓ cup and set aside. Add pork to remaining marinade; seal bag or cover container and turn to coat. Refrigerate for 1 hour. In a large skillet or wok over meidum-high heat, stir-fry half of the pork in 1 tablespoon oil for 2-3 minutes or until no longer pink. Remove pork with a slotted spoon; set aside. Repeat with remaining pork and oil.
In the same skillet, stir-fry asparagus for 2-3 minutes or until crisp-tender. STir cornstarch into reserved marainde; add to the skillet.
Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to skillet and heat through. Serve over rice is desired. Yield: 4 servings. Per serving prepared with light soy sauce and without rice: 3 lean meat, 2 vegetables, ½ fat 258 calories, 557 mg. sodium, 67 mg.
cholesterol, 11 grams fat. Taste of Home Magazine, April/May '97, p. 28 MC formatting by bobbi744@...
Recipe by: Taste of Home Magazine, April/May '97, p. 28 Posted to MC-Recipe Digest V1 #830 by Roberta Banghart <bobbi744@...> on Oct 07, 1997