Tender, delicious, and ready in 20 minutes, it’s hard to resist this pork and asparagus stir fry.
In this Post: Everything you need for 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
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.
Then to create your marinade, add the corn starch to a large bowl.
Use a microplane to add the fresh garlic.
Finish with the dry sherry and some soy sauce, and a pinch of salt and pepper.
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.
Then in a large wok or skillet over medium-high heat, add the peanut oil and the chili paste.
Then add the ginger and let cook until aromatic.
Add in the marinated pork with any leftover marinade to the pan and let cook until browned.
Then add in the trimmed asparagus.
Drizzle in the sesame oil.
And finish with the remaining soy sauce.
Toss well until everything is evenly coated. Cook until asparagus is tender and pork is cooked through.
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.
More Stir Fry Recipes
- Sesame Chicken and Napa Cabbage Stir Fry
- Ginger Beef and Asparagus Stir Fry
- Cashew Chicken Stir Fry
- Beef Stir Fry with Rice Noodles
- Shrimp and Broccoli Stir Fry
Did you try this recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
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.
Your fork is waiting.
Pork and Asparagus Stir Fry
- 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.