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Gingered Pork and Asparagus
6 tb Apple juice
6 tb Soy sauce
4 Cloves garlic; minced
1 tb Ground ginger
1 lb Pork tenderloin; thinly sliced
2 tb Cooking oil; divided
1 lb Fresh asparagus; in 1" pieces
1 1/2 ts Cornstarch
Hot cook rice; optional
In a large resealable plastic bag or shallow glass container, combine the first four ingredients. Remove 1/3 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.
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