Food > Recipe Directory > Courses/Meal Type > Sides > Stir-Fried Pencil Asparagus
Stir-Fried Pencil Asparagus Recipe
Stir-Fried Pencil Asparagus
Ingredients
- 1 lb (500 g) pencil asparagus
- 6 oz (175 g) pork loin
- 1 tsp (5 mL) soy sauce
- 1/2 tsp (2 mL) Chinese rice wine, sake or dry sherry
- Pinch white or black pepper
- 1/2 tsp (2 mL) cornstarch
- 2 tbsp (30 mL) peanut or vegetable oil
- 3 green onions, sliced
- 1 hot red pepper or quarter sweet red pepper, thinly sliced
- 1 tsp (5 mL) finely julienned gingerroot
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) chicken or vegetable stock or water
Preparation
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.
- Serving(s)
- 4
| Per serving: about | |
|---|---|
| Calories | 144 |
| Protein | 12 g |
| Fat (total) | 9 g |
| Sat. Fat | 2 g |
| Carbohydrate | 6 g |
| Fibre | 2 g |
| Cholesterol | 26 mg |
| Sodium | 326 mg |
| Calcium | 3 % RDI |
| Iron | 9 % RDI |
| Vitamin A | 12 % RDI |
| Vitamin C | 45 % RDI |
| Folate | 56 % RDI |
Also in this menu:
Source
Homemakers Magazine: May 2006
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