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This stir-fried dish takes on an elegant note when served over angel hair pasta and with breadstick.

Pork and Asparagus Stir-Fry

1 pound pork stir-fry strips (loin, shoulder or tenderloin)
12 fresh asparagus spears, cut into 1-inch pieces
4 medium carrots, pared and thinly sliced
2 tablespoons vegetable oil, divided use
6 tablespoons dry white wine
2 tablespoons lime juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon finely grated fresh ginger
1/2 teaspoon finely grated lime peel

1. Heat oil in large skillet over medium-high heat. Add carrots, cook 5 minutes, stirring often.
2. Add asparagus; cook 1 minute more. Lower heat to medium low, add 1 tablespoon wine. Cover and cook until vegetables are crisp-tender (4 to 5 minutes). Remove vegetables and keep warm.
3. Heat remaining oil in skillet over high heat. Stir-fry pork 3 to 4 minutes, return vegetables to pan and add remaining wine, lime juice, salt, pepper, ginger and lime peel. Heat through. Serve immediately.

Serves 4.

Wine suggestion: Serve with a chilled Sauvignon Blanc.

Nutrition Facts
Calories 360 calories
Protein 34 grams
Fat 17 grams
Sodium 160 milligrams
Cholesterol 90 milligrams
Saturated Fat 4 grams
Carbohydrates 11 grams
Fiber 4 grams

Recipe provided courtesy of Pork, The Other White Meat.

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