Gingered Pork and Asparagus Recipe

5 5
Gingered Pork and Asparagus Recipe
Gingered Pork and Asparagus Recipe photo by Taste of Home
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Gingered Pork and Asparagus Recipe

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5 5
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My husband and I really enjoy fresh asparagus. So we were thrilled when I found this recipe for asparagus and juicy pork slices smothered in a snappy ginger sauce. —Kathleen Purvis, Franklin, Tennessee
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 15 min.

Ingredients

  • 6 tablespoons apple juice
  • 6 tablespoons soy sauce
  • 4 garlic cloves, minced
  • 1 tablespoon ground ginger
  • 1 pound pork tenderloin, thinly sliced
  • 2 tablespoons cooking oil, divided
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 1-1/2 teaspoons cornstarch
  • Hot cooked rice, optional

Directions

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 medium-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 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. Yield: 4 servings.
Diabetic Exchanges: One serving (prepared with light soy sauce and without rice) equals 3 lean meat, 2 vegetable, 1/2 fat; also, 258 calories, 557 mg sodium, 67 mg cholesterol, 11 gm carbohydrate, 28 gm protein, 11 gm fat.
Originally published as Gingered Pork and Asparagus in Taste of Home April/May 1997, p27

  • 6 tablespoons apple juice
  • 6 tablespoons soy sauce
  • 4 garlic cloves, minced
  • 1 tablespoon ground ginger
  • 1 pound pork tenderloin, thinly sliced
  • 2 tablespoons cooking oil, divided
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 1-1/2 teaspoons cornstarch
  • Hot cooked rice, optional
  1. 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 medium-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 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. Yield: 4 servings.
Diabetic Exchanges: One serving (prepared with light soy sauce and without rice) equals 3 lean meat, 2 vegetable, 1/2 fat; also, 258 calories, 557 mg sodium, 67 mg cholesterol, 11 gm carbohydrate, 28 gm protein, 11 gm fat.
Originally published as Gingered Pork and Asparagus in Taste of Home April/May 1997, p27

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