INGREDIENTS

INSTRUCTIONS

This is a basic stir-fried vegetable and meat dish. Adding just a
touch of fish sauce lends an interesting dimension to the taste.
Preparation: Slice pork butt (or comparable boneless pork) across the
grain into strips 2" by 1/4" by 1/8" thick. Wash and trim tough white
skin from asparagus. Cut asparagus into 2 1/2" segments. If asparagus
is thick (3/4" or more), cut on bias so it will cook quickly and be
balanced in size with pork strips.  Stir-frying:  Heat peanut oil in
wok until it just begins to smoke.  Add pork strips and stir-fry about
1 minute until no longer pink. Add  asparagus and stir-fry briskly for
another minute. Before asparagus  turns bright green, add ginger,
chicken stock and sugar; keep  stirring. When liquid boils, reduce heat
to medium, add fish sauce  (not oyster sauce, though), cover and simmer
for about 1 minute or  until asparagus is cooked but still firm.
Uncover, turn up heat, and  push ingredients out of liquid. Dribble in
cornstarch paste, stirring  continuously until liquid thickens. You may
need 1 to 2 tsp of paste.  Recombine ingredients. Serve.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 77
Total Fat: 8.4g
Cholesterol: 28.1mg
Sodium: 153.4mg
Potassium: 128.6mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: 7.9g