Asparagus And Pork Stir-Fry
chinese, pork, tnt, vegetables
1 1/2 lb asparagus spears
1 1/2 lb lean boneless pork, cut into
1 strips
1 teaspoon cornstarch
2 teaspoon oyster sauce or low sodium
1 soy sauce
1 teaspoon dry sherry or rice wine
1 teaspoon fresh ginger, minced
1 centiliter garlic, minced
3 tablespoon peanut oil, divided
1/4 cup water
1/2 teaspoon sugar
1 tablespoon water
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon sesame oil
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler if desired. Cut asparagus diagonally into 1-inch pieces. Set aside. Combine pork, 1 teaspoon cornstarch, oyster sauce, sherry, ginger and garlic in a large bowl. Toss pork mixture gently to coat. Pour 2 tablespoons of oil around top of preheated wok, coating sides; heat at medium high for 2 minutes. Add pork and stir-fry 3 minutes. Remove pork from wok and set aside. Pour remaining oil around top of wok, coating sides. Add reserved asparagus and stir-fry 10 second. Add 1/4 cup water and sugar, stir well. Cover and cook 2 minutes or until asparagus is tender. Combine 1 tablespoon water and 1 teaspoon cornstarch in a small bowl, stirring with a wire whisk until mixture is smooth. Add to asparagus mixture in wok, stirring well. Add salt, sesame oil and pork mixture to asparagus mixture in wok and stir-fry 1 minute or until thoroughly heated. Makes 6 to 8 servings.
From the recipe files of Roberta Thompson. Originally from The News Enterprise cooking column.
Yield: 6 servings