May in Michigan means one thing: asparagus season!!
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.
Pork & Asparagus Stir Fry
- 1 lb pork tenderloin (cut in cubes)
- 1 tbs corn starch
- 1 clove garlic (grated)
- 1 tbs Shaohsing or sherry (Chinese rice cooking wine)
- 1/4 c soy sauce (low sodium)
- 1 tbs fresh ginger (grated)
- 1/2 tbs chili garlic paste
- 1 in bunch asparagus (sliced 1" thick)
- 2 tbs rice wine vinegar
- 1 tbs sesame oil
- 1/4 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.