May in Michigan means one thing: asparagus season!! Tender, delicious and loaded in health benefits – it is hard to resist this Spring delight. If you aren’t serving asparagus this season, here are a few reasons why you should start:
1) Antioxidants: Asparagus is loaded in antioxidants which help neutralize the effects of damaging free-radicals. In other words: it fights off cancer!
2) Amino Acids act as a natural diuretic which helps the body release fluids and rid the body of excess salt.
3) Anti-Aging: This tasty veggie may help fight cognitive decline.
4) Vitamins: From fiber to folate to Vitamin K – this veggie is jam packed with powerful nutrients.
Your fork is waiting.
- Serves: 4
- Serving size: 1
- Calories: 178
- Fat: 5g
- Saturated fat: 1.5g
- Carbohydrates: 6.1g
- Sodium: 168mg
- Fiber: .9g
- Protein: 25.7g
- Cholesterol: 74mg
- 1 lb pork tenderloin - cut in cubes
- 1 tbs corn starch
- 1 clove garlic - grated
- 1 tbs Shaohsing (Chinese rice cooking wine) or sherry
- ¼ c soy sauce - low sodium
- 1 tbs fresh ginger - grated
- ½ tbs chili garlic sauce
- 1 bunch asparagus - sliced 1 in. thick
- 2 tbs rice wine vinegar
- 1 tbs sesame oil
- ¼ c scallions - diced
- Toasted sesame seeds - optional garnish
- In a medium bowl, wisk together corn starch, garlic, Shaoshing wine and 2 tbs soy sauce.
- Add pork cubes and set aside to marinade for at least 15 minutes or longer (in the fridge.)
- Once pork has marinated, heat a wok or a large saute pan over medium-high heat and spray with non-stick cooking spray.
- Add ginger and chili paste and heat for 30 seconds to release flavors.
- Toss in asparagus and saute for 2-3 minutes; remove from pan.
- Add pork and all of the soy marinade into the pan and stir fry for 5-6 minutes or until browned.
- Add remaining 2 tbs soy sauce, rice wine vinegar and scrape up brown bits from bottom of pan.
- Toss in the reserved asparagus and sesame oil and cook for an additional 1-2 minutes.
- Serve with scallions and toasted sesame seeds.