My Top Picks Spring Favorites

Pork and Asparagus Stir Fry

Shared with me by: Loretta F (friend)

Very easy and quick

Ingredients

  • 1 lb. pork tenderloin, sliced thin
  • 3 Tbls. canola oil, divided
  • 1/4 c. low-sodium soy sauce (Kikkoman)
  • 1/4 c. water
  • 1/4 c. sherry (liquor) or chicken stock
  • 2 Tbls. honey
  • 1 Tbls. cornstarch
  • 2 cloves garlic, minced
  • 2-3 t. fresh minced ginger
  • 1 lb. asparagus, trimmed and sliced into 1-2-inch pieces
  • 1 red pepper, sliced into thin strips
  • 2 chopped scallions
  • 2 t. toasted sesame seeds
  • pinch of red pepper flakes, optional
  • 2-3 c. hot cooked rice (we like Basmati or long grain brown)

Instructions

Whisk together the soy sauce, water, sherry or broth, honey and cornstarch. Set aside.

Heat 2 tablespoons canola oil in a wok or large skillet to med-high heat. Add the pork and stir fry quickly to brown, about 5 minutes. Remove pork from pan and set aside.

Add the other tablespoon of canola oil to the pan. Add asparagus and red pepper; cook for about two minutes on medium-high heat until tender-crisp. Add the garlic and ginger and cook for another 30 seconds, stirring constantly.

Pour in soy sauce mixture and bring to a simmer until the sauce starts to thicken, stirring often. Only takes a minute or two. Add pork along with juices, back to the pan to warm. If using red pepper flakes, add them now.

Serve over hot cooked rice with scallions and sesame seeds on top if desired.

NOTE: Serves 4