Stir-Fried Pork and Asparagus

Pork and asparagus – two of my favorite foods. Put them together with some sauce that gives you some zing, and some crunchy veggies – in a dish that calls for maybe 10 minutes cook time, and I’m a very happy camper.

Stir-Fried Pork and Asparagus
Serves 5 (ish)

1 pound pork tenderloin, well-trimmed, chilled
1T low-sodium soy sauce
2T sherry vinegar
1T grated fresh ginger
1T peanut oil
1 pound asparagus, washed, trimmed, cut into 3″ pieces
1 medium red bell pepper, sliced thin
1 1/2t cornstarch
2T slivered almonds
White rice, optional

imagesSlice the pork tenderloin into 1/4″ thick medallions, then cut those into thin strips.

In a small bowl, mix the soy sauce, vinegar, ginger and garlic, mix well. Put the pork into a ziplock bag, add the marinade, seal well, toss to coat the pork, and chill for hour.

When ready, heat the oil in a large, nonstick skillet. Remove the pork from the bag, saving the marinade. Stir-fry the pork until uniformly brown, remove from pan. To the pan juices, add the asparagus and pepper strips, cook until crisp-tender, 4-5 minutes, stirring now and then.

Add the cornstarch to the marinade and mix well to dissolve it. Add to the pan with the veggies, cook over medium-high heat and stir until the sauce has thickened. Reduce the heat to low, add the pork, stir to combine and heat through.

Plate up over white rice (optional), garnishing with slivered almonds.

Fast, tasty, done.

Calories: 180, Satfat: 1.5, Carbs: 6, Fiber: 1, Protein: 22

Photo, courtesy
Recipe, courtesy The Art of Cooking for the Diabetic

Kent McDonald is a Certified Personal Chef, living and working in Phoenix. AZ. (c) All Rights Reserves, 2013.

2 thoughts on “Stir-Fried Pork and Asparagus

  1. Great Blog. I love this low carb and seasonal recipe. I will be back to check out more of what you are doing. Great way to promote your personal chef service.

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