Gingered pork and asparagus

4 Servings

Ingredients

Quantity Ingredient
6 tablespoons Apple juice
6 tablespoons Soy sauce
4 Cloves garlic; minced
1 tablespoon Ground ginger
1 pounds Pork tenderloin; thinly sliced
2 tablespoons Cooking oil; divided
1 pounds Fresh asparagus; in 1\" pieces
1½ teaspoon Cornstarch
Hot cook rice; optional

Directions

In a large resealable plastic bag or shallow glass container, combine the first four ingredients. Remove ⅓ 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, ½ 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@...

Recipe by: Taste of Home Magazine, April/May '97, p. 28 Posted to MC-Recipe Digest V1 #830 by Roberta Banghart <bobbi744@...> on Oct 07, 1997

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