Combine 1 tbsp. soy sauce, 2 tsp cornstarch, rice wine, and sesame oil in large bowel. Add pork and toss. Combine remaining 1 tbsp. soy sauce and remaining 1/2 tsp cornstarch and stock in a small bowl
Heat wok over high heat. Add oil. Add garlic and ginger and cook 30 sec. Add pork mixture to pan, fry 3 min. Add bell pepper, onion, and asparagus and try 3 min until crisp and tender. Add stock mixture and bring to boil. Cook 2 minutes until thickened.
Originally Submitted
5/10/2015
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