| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Asparagus, Healthwise, Main dishes, Bobbie – no, Pork |
4 |
Servings |
INGREDIENTS
| 6 |
tb |
Apple juice |
| 6 |
tb |
Soy sauce |
| 4 |
|
Cloves garlic; minced |
| 1 |
tb |
Ground ginger |
| 1 |
lb |
Pork tenderloin; thinly sliced |
| 2 |
tb |
Cooking oil; divided |
| 1 |
lb |
Fresh asparagus; in 1" pieces |
| 1 1/2 |
ts |
Cornstarch |
|
|
Hot cook rice; optional |
INSTRUCTIONS
In a large resealable plastic bag or shallow glass container, combine the
first four ingredients. Remove 1/3 cup and set aside. Add pork to remaining
marinade; seal bag or cover container and turn to coat. Refrigerate for 1
hour. In a large skillet or wok over meidum-high heat, stir-fry half of the
pork in 1 tablespoon 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 the same skillet, stir-fry asparagus for 2-3 minutes or until
crisp-tender. STir cornstarch into reserved marainde; add to the skillet.
Bring to a boil; cook and stir for 2 minutes or until thickened. Return
pork to skillet and heat through. Serve over rice is desired. Yield: 4
servings. Per serving prepared with light soy sauce and without rice: 3
lean meat, 2 vegetables, 1/2 fat 258 calories, 557 mg. sodium, 67 mg.
cholesterol, 11 grams fat. Taste of Home Magazine, April/May '97, p. 28 MC
formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, April/May '97, p. 28
Posted to MC-Recipe Digest V1 #830 by Roberta Banghart
<bobbi744@sojourn.com> on Oct 07, 1997
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