Stir-Fried Pork with Asparagus

9 Jun

By far THE BEST homemade stir-fry I have ever had. For the longest time I have been trying to find a good stir-fry sauce and have been failing miserably. The packages you can buy are just gross and nothing was really working for me. This recipe is so simple and I loved it. I absolutely cannot wait to do different types of stir-fry with more vegetables and different meats. The only thing I found with it is it asks for rice wine and cornstarch….you make such a tiny little amount I didn’t really find it to be necessary. So if you don’t already have rice wine, I wouldn’t bother going out and buying any.

Stir-Fried Pork with Asparagus

1 pound asparagus
2 teaspoons cornstarch
1 teaspoon chinese rice wine
1/2 pound boneless pork chops
1 tablespoon soy sauce
2 tablespoons hoisin sauce
1 teaspoon sugar
3 tablespoons canola oil
1 garlic clove, sliced

1. Snap or cut off the tough ends of the asparagus, cut into diagonal 2 inch pieces.

2. In a medium bowl, whisk together cornstarch and rice wine. Cut the pork into 1/4 inch thick strips the same length as the asparagus. Add to the cornstarch mixture and mix well. In a small bowl mix together the soy sauce, hoisin sauce, and sugar.

3. In a wok or stir-fry pan heat 1 tablespoon oil over high heat until hot. Add asparagus and stir until they turn a darker green. Add 1/4 cup water, cover the pan, and cook until tender 3-5 minutes. Transfer asparagus and any liquid to a platter.

4. Add remaining oil to the same pan and heat. Add garlic and stir until oil is hot and garlic sizzles. Stir up the pork mixture, add to pan and cook, stirring constantly, until the pork is no longer pink, about 2-3 minutes. Add the soy sauce mixture and stir for about 20 seconds. Return asparagus to pan and stir for another 30 seconds. Serve immediately.


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