Gingered Pork and Asparagus

Ingredients:

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.

Method:

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