| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Asparagus, Bobbie – no, Healthwise, Main dishes, Pork |
4 |
Servings |
INGREDIENTS
| 6 |
T |
Apple juice |
| 6 |
T |
Soy sauce |
| 4 |
|
Cloves garlic, minced |
| 1 |
T |
Ground ginger |
| 1 |
lb |
Pork tenderloin, thinly |
|
|
sliced |
| 2 |
T |
Cooking oil, divided |
| 1 |
lb |
Fresh asparagus, in 1" |
|
|
pieces |
| 1 1/2 |
t |
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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