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Pork and Asparagus Stir-Fry

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

Hands-on time 18 mins
Total time 18 mins
Yield

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

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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.