Pork and Asparagus Stir-Fry
Ingredients
- 2 tablespoons lower-sodium soy sauce
divided
- 2 ½ teaspoons cornstarch
divided
- 2 teaspoons sake or dry sherry
rice wine
- 2 teaspoons dark sesame oil
- 1 pork tenderloin
trimmed and cut into strips, 1-pound
- 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 pouches precooked rice
8.5-ounce
Directions
- 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.
Pork and Asparagus Stir-Fry
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About this Recipe
Craving a vibrant, flavorful meal that comes together without fuss? This Pork and Asparagus Stir-Fry offers a delightful way to enjoy fresh spring produce alongside tender pork in a savory, aromatic sauce.
Why This Recipe Works
What makes this stir-fry truly special is the thoughtful inclusion of sake, or rice wine, which imparts a fragrant, subtly sweet note to the sauce. This delicate touch, combined with the zing of fresh ginger and garlic, creates a depth of flavor that elevates the dish beyond your average stir-fry, leaving you with a wonderfully balanced and inviting meal.
What to Expect
You can anticipate a colorful and textural delight. Tender strips of pork tenderloin are beautifully complemented by crisp-tender asparagus and bright, crunchy red bell pepper. The sauce, a harmonious blend of lower-sodium soy sauce, cornstarch, and rich chicken stock, coats every ingredient, ensuring a savory and slightly sweet experience with the warming aroma of dark sesame oil. Served alongside warm precooked rice, it's a satisfying and comforting dish that feels both fresh and indulgent.
Customization & Variations
This recipe offers simple ways to adapt it to your pantry or preferences. If sake isn't available, dry sherry wine or even a small splash of sherry vinegar can provide a similar aromatic quality. For those with larger asparagus spears, remember to cut them lengthwise into slices to ensure they cook evenly and absorb the rich flavors. You might also consider adding other quick-cooking, sturdy vegetables if you wish to expand the bounty.
Serving & Context
This Pork and Asparagus Stir-Fry is an excellent choice for a weeknight dinner, offering sophisticated flavors with approachable ingredients. Serve it immediately over the warm precooked rice for a complete and satisfying meal that highlights fresh seasonal tastes.