Gingered Pork and Asparagus
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
Total TimePrep: 10 min. + marinating Cook: 15 min.
- 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.
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
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