Pork and Asparagus Stir-Fry

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Pork and Asparagus Stir-FryRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Sake, or rice wine, is fragrant and slightly sweet, a perfect addition to this simple spring stir-fry. You can also use dry sherry wine or a small splash of sherry vinegar. If using larger asparagus, cut lengthwise into slices.

Serves 4 (serving size: about 1 1/2 cups pork mixture and 1/2 cup rice)


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2 tablespoons lower-sodium soy sauce, divided
2 1/2 teaspoons cornstarch, divided
2 teaspoons sake (rice wine) or dry sherry
2 teaspoons dark sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into strips
1/3 cup unsalted chicken stock (such as Swanson)
1 tablespoon canola oil
2 teaspoons minced fresh garlic
2 teaspoons minced peeled fresh ginger
1 small red bell pepper, cut into 2-inch pieces
1/2 small white onion, cut into thin wedges (about 3/4 cup)
1 pound thin asparagus, trimmed and cut into 2-inch pieces
1/2 teaspoon kosher salt
2 (8.5-ounce) pouches precooked rice (such as Uncle Ben's)


Hands-on: 18 Minutes
Total: 18 Minutes

1. Combine 1 tablespoon soy sauce, 2 teaspoons cornstarch, sake, and sesame oil in a large bowl. Add pork; toss to coat. Combine remaining 1 tablespoon soy sauce, remaining 1/2 teaspoon cornstarch, and stock in a small bowl.

2. Heat a wok or large skillet over high heat. Add canola oil; swirl to coat. Add garlic and ginger; stir-fry 30 seconds or until fragrant. Add pork mixture to pan; stir-fry 3 minutes or until browned. Add bell pepper, onion, and asparagus; stir-fry 3 minutes or until crisp-tender. Add stock mixture and salt; bring to a boil. Cook 2 minutes or until sauce is slightly thickened.

3. Prepare rice according to package directions. Serve with pork mixture.

Created date

March 2015

Nutritional Information

Calories 396
Fat 11.1 g
Satfat 2 g
Monofat 5 g
Polyfat 3.3 g
Protein 32 g
Carbohydrate 45 g
Fiber 6 g
Cholesterol 74 mg
Iron 5 mg
Sodium 595 mg
Calcium 45 mg