- 6 tablespoons apple juice
- 6 tablespoons reduced-sodium soy sauce
- 4 garlic cloves, minced
- 1 tablespoon ground ginger
- 1 pound pork tenderloin, thinly sliced
- 2 tablespoons canola oil, divided
- 1 pound fresh asparagus, cut into 1-inch pieces
- 1-1/2 teaspoons cornstarch
- Hot cooked rice, optional
- In a bowl, combine the first four ingredients; set aside 1/3 cup. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate reserved marinade.
- Drain and discard marinade. In a large skillet or wok, stir-fry half of the pork in 1 tablespoon oil for 2-3 minutes or until tender. 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. Combine cornstarch and reserved marinade until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to skillet and heat through. Serve with rice if desired. Yield: 4 servings.
Originally published as Gingered Pork and Asparagus in Taste of Home April/May 1997, p27
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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