Gingered Pork and AsparagusSee more Entrees
6 Tbsp. apple juice
6 Tbsp. soy sauce
4 garlic cloves, minced
1 Tbsp. ground ginger (freshly grated is better)
1 lb. pork tenderloin, thinly sliced
2 Tbsp. cooking oil divided
1 lb. fresh asparagus, cut into 1 inch pieces
1-1/2 tsp. cornstarch
hot cooked rice
* optional, you can also add fresh mushrooms and sliced red pepper for more colour and variation.
In a large resealable plastic bag or shallow glass container, combine the first four ingredients. Remove 1/3 c. 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 medium-high heat, stir-fry half of the pork in 1 Tbsp. 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 the asparagus for 2-3 minutes or until crisp-tender. Stir cornstarch into reserved marinade; 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 if desired.
Source: Christina Gingrich, Kitchener