Pork and Asparagus Stir-Fry

Pork and Asparagus Stir-Fry

from myrecipes.com

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 ½ 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
  • ⅓ 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
  • ½ small white onion, cut into thin wedges (about 3/4 cup)
  • 1 pound thin asparagus, trimmed and cut into 2-inch pieces
  • ½ teaspoon kosher salt
  • 2 (8.5-ounce) pouches precooked rice (such as Uncle Ben's)

Directions

  1. 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. 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. 3

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