Pork and Asparagus Stir Fry

4.50 stars average

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Tender, delicious, and ready in 20 minutes, it’s hard to resist this pork and asparagus stir fry.

Chopsticks picking up pork and asparagus stir fry.

When trying to eat healthy on a budget, it’s a good idea to use the fruit and vegetables that are in season. With spring just around the corner, I am so excited for asparagus to return to the farmers market! While roasting asparagus is a common way to eat this veggie, I also love to use it in a stir fry. Making a well-balanced, one pan dish makes those busy weeknights a little less stressful. My Pork and Asparagus Stir Fry is both delicious and nutritious, and comes together in around 20 minutes!


  • Pork tenderloin: Not to be confused with pork loin, tenderloin is a long, thin cut of meat that is less fatty than some other cuts of pork, and cooks to be tender and tasty.
  • Corn starch: Coats the pork in the marinade to help seal in the moisture of the meat and get a crisp, delicious cook.
  • Garlic: Nutty, aromatic, and a flavor that pairs well with almost anything.
  • Dry sherry: Adds some needed acid to the marinade and helps with the moist, tender pork. The alcohol cooks out, but you could also use chicken stock if you don’t have sherry.
  • Soy sauce: Salty, umami, and classic stir fry flavor.
  • Peanut oil: Adds an extra nutty flavor, but you could use olive or canola oil as well.
  • Ginger: Strong, pungent, sweet, and spicy flavor that is common in a lot of Asian cuisine.
  • Chili paste: Use more or less depending on the amount of spice you like, but I love the kick of heat it gives.
  • Asparagus: Crisp even when cooked, asparagus is earthy and somewhat sweet in taste, while being packed full of vitamins and nutrients.
  • Rice wine vinegar: Less bitter than other vinegar, it helps to marinate the pork.
  • Sesame oil: Nutty, earthy flavor that is amplified if you use toasted sesame oil.
  • Scallions: Adds some fresh, somewhat lemony flavor to the final dish.

How to Make Pork and Asparagus Stir Fry

Trimming asparagus

Start your pork and asparagus stir fry by trimming your asparagus and cutting your pork into smaller pieces. Make sure you use separate cutting boards, or trim the veg first.

Adding corn starch to bowl

Then to create your marinade, add the corn starch to a large bowl.

Grating garlic into bowl

Use a microplane to add the fresh garlic.

Adding dry sherry to bowl

Finish with the dry sherry and some soy sauce, and a pinch of salt and pepper.

Marinading pork

Whisk the marinade together, than add the pork and mix until evenly coated. Let sit for at least 15 minutes, but you could do this the day before and let it marinate in the fridge overnight.

Adding chili paste to wok

Then in a large wok or skillet over medium-high heat, add the peanut oil and the chili paste.

Adding ginger to wok

Then add the ginger and let cook until aromatic.

Adding pork to wok

Add in the marinated pork with any leftover marinade to the pan and let cook until browned.

Adding asparagus to wok

Then add in the trimmed asparagus.

Adding sesame oil to stir fry

Drizzle in the sesame oil.

Adding soy sauce to stir fry

And finish with the remaining soy sauce.

Tossing stir fry

Toss well until everything is evenly coated. Cook until asparagus is tender and pork is cooked through.

Pork asparagus stir fry

Serve topped with the fresh scallions and enjoy your pork and asparagus stir fry!

Frequently Asked Questions:

What cut of pork is best for stir fry?

Tenderloin, loin, fillet, or leg are all good options that can be cut into strips or cubes.

How much of the asparagus stalk do you cut off?

Asparagus will naturally snap off where you wouldn’t want to eat it. So the bottom ends that snap off you toss, and you can keep and cook the rest!

How do you cut asparagus for stir fry?

Cut into pieces no longer than 2-3 inches in length.

Pork and asparagus stir fry.

More Stir Fry Recipes

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Liz eating pork and asparagus stir fry.

Eat it on top of white rice, brown rice, or chow mein noodles, but however you serve it, you’ll enjoy my pork and asparagus stir fry.

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Pork asparagus stir fry

Pork and Asparagus Stir Fry

4.50 stars average
Tender, delicious, and ready in 20 minutes, it's hard to resist this pork and asparagus stir fry.
PREP: 20 minutes
COOK: 10 minutes
TOTAL: 30 minutes


  • 1 pound pork tenderloin (cut in cubes)
  • 1 tablespoon corn starch
  • 1 clove garlic (grated)
  • 1 tablespoon dry sherry
  • ¼ cup soy sauce (divided)
  • salt and pepper (to taste)
  • 1 tablespoon peanut or olive oil
  • 1 tablespoon fresh ginger (grated)
  • ½ tablespoon chili garlic paste
  • 1 bunch asparagus (sliced 1″ thick)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • ¼ cup scallions (diced)
  • Toasted sesame seeds (optional garnish)


  • In a medium bowl, wisk together corn starch, garlic, dry sherry and 2 tablespoons of the soy sauce. Add pork cubes along with pinch of salt and pepper to taste, toss well then 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 drizzle with peanut oil. 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 tablespoons of soy sauce and rice wine vinegar then 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.

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Good source of iron.


Serving: 1.5cupsCalories: 248kcalCarbohydrates: 9gProtein: 28gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 74mgSodium: 873mgPotassium: 741mgFiber: 3gSugar: 3gVitamin A: 919IUVitamin C: 8mgCalcium: 44mgIron: 4mg
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7 responses to “Pork and Asparagus Stir Fry”

  1. Kate Avatar

    This was delicious! I made a few tweaks – I cut my pork into strips to cook. When I cut up the asparagus, I separated out the tops from the stems, cooked the stems first and added the tops for just the last minute. I also matchsticked a couple of baby carrots for color. I used half the chili-garlic paste to lower the “heat”. Next time I make it I’ll reduce the rice wine vinegar to 1 1.5 T. My husband, who really doesn’t like asparagus, went back for seconds, so it was a win all around.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Great changes, and I love the idea to add carrots! Glad you could make it your own and that you enjoyed it!

  2. Maya W Avatar
    Maya W

    Made this twice. Absolutely delicious. My 94-year-old mother demanded it after I made it the first time.

  3. Robin Avatar

    This was very good. Also quick and easy to prepare. And healthy. All the boxes checked, thank you!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      That makes me so happy Robin!

  4. Katherine Avatar

    I’ve had this pinned for quite a long time, and finally made it last night. It was delicious!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So glad to hear it!!