Recipe - Gingered Pork And Asparagus

6 tablespoon Apple juice
6 tablespoon Soy sauce
4 Cloves garlic; minced
1 tablespoon Ground ginger
1 pound Pork tenderloin; thinly
cut or sliced up
2 tablespoon Cooking oil; divided
1 pound Fresh asparagus; in 1"
pieces
1 One half teaspoon Cornstarch
Hot cook rice; optional

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 meidumhigh heat, stirfry half of the
pork in 1 tablespoon oil for 23 minutes or until no longer pink. Remove
pork with a slotted spoon; set aside. Repeat with remaining pork and oil.
In the same skillet, stirfry asparagus for 23 minutes or until
crisptender. 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, One half 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 MCRecipe Digest V1 #830 by Roberta Banghart
bobbi744@sojourn.com on Oct 07, 1997