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Title: Gingered Pork and Asparagus
Categories: Asparagus Healthwise Entree Pork
Yield: 4 Servings
| 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. Per serving prepared with light soy sauce and without rice: 3 lean meat, 2 vegetables, 1/2 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@sojourn. com
Posted to MM-Recipes Digest V4 #7 by Bill Spalding Recipe by: Taste of Home Magazine, April/May '97, p. 28
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