Shelly's Recipe

GINGERED PORK AND ASPARAGUS

Category: Pork

6 tbsp apple juice and soy sauce
4 clove garlic, minced
1 tbsp ground ginger
1 lb tenderloin, cut into thin slices
2 tbsp oil, divided
1 lb fresh asparagus, cut into 1 inch pieces
1 1/2 tsp cornstarch
Hot cooked rice

In a shallow container, combine first 4 ingredients and reserve 1/3 cup on the side. Add pork to remaining marinade and cover and turn to coat. Refrigerate at least 1 hour.

In a skillet, stir-fry half the pork in 1 tbsp 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 same skillet, stir-fry asparagus for 2-3 minutes or until crisp-tender. Stir cornstarch into reserved marinade and to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to skillet and heat through. Serve over rice. Serves 4