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| General Category : Side Dish |
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| Food Group : Meat-Pork, Vegetables |
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| Cuisine Type : Chinese |
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| Preparation Method : Stir-fry |
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| Pencil asparagus are the very thin, long stalks that are tender enough to stir-fry without blanching. For a vegetarian version, replace pork with firm seasoned tofu; you can also use chicken breast or veal. |
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Ingredients
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1 lb (500 g) pencil asparagus |
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6 oz (175 g) pork loin |
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1 tsp (5 mL) soy sauce |
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1/2 tsp (2 mL) Chinese rice wine, sake or dry sherry |
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Pinch white or black pepper |
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1/2 tsp (2 mL) cornstarch |
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2 tbsp (30 mL) peanut or vegetable oil |
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3 green onions, sliced |
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1 hot red pepper or quarter sweet red pepper, thinly sliced |
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1 tsp (5 mL) finely julienned gingerroot |
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1/4 tsp (1 mL) salt |
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1/4 cup (60 mL) chicken or vegetable stock or water |
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Preparation
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Snap off tough ends of asparagus; cut asparagus into 2-inch/5 cm lengths. Cut pork into 2- x 1⁄4-inch/5 cm x 5 mm) strips; place in small bowl and mix with soy sauce, wine and pepper. In small bowl, mix cornstarch with 2 tsp/10 mL water. Set aside.
Heat oil in wok or large skillet over high heat; add onions, pepper and ginger; stir-fry until fragrant, 20 to 30 seconds. Add pork; stir-fry until seared, about 1 minute. Add asparagus and salt; stir-fry until tender-crisp, about 2 minutes. Pour in stock and bring to boil; stir in cornstarch mixture. Cook until sauce coats asparagus, about 1 minute.
Makes 4 servings.
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Nutritional information
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Per serving: about 144 cal, 12 g pro, 9 g total fat (2 g sat. fat), 6 g carb, 2 g fibre, 26 mg chol, 326 mg sodium. % RDI: 3% calcium, 9% iron, 12% vit A, 45% vit C, 56% folate.
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Source
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Homemakers Magazine: May 2006
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