|
Title: Gingered Pork and Asparagus Categories: Asparagus, Healthwise, Main dishes, Bobbie - no, 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 Recipe by: Taste of Home Magazine, April/May '97, p. 28 Posted to MC-Recipe Digest V1 #830 by Roberta Banghart |