| 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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