Pork and Asparagus Stir-Fry
This stir-fried dish takes on an elegant note when served over angel hair pasta. Complete the meal with soft breadsticks.
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
- Heat oil in large skillet over medium-high heat. Add carrots, cook 5 minutes, stirring often.
- 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.
- 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.