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Gingered Pork and Asparagus
| 6 tbsp | apple juice |
| 6 tbsp | soy sauce |
| 4 | garlic cloves, minced |
| 1 tbsp | ground ginger |
| 1 lb | pork tenderloin, thinly sliced |
| 2 tbsp | cooking oil, divided |
| 1 lb | fresh Ontario asparagus, cut into 1-inch pieces |
| 1 1/2 tsp | cornstarch |
| hot cooked rice optional |
In a large resealable plastic bag or shallow glass container, combine the first four ingredients. Remove 1/3 cup and set aside. Add pork to remaining marinade; seal bag or cover container and turn to coat. Refrigerate for one hour. In a large skillet or wok over medium high heat stir fry half of the pork in 1 tbsp. oil for 2 to 3 minutes or until no longer pink. Remove pork with a slotted spoon. Repeat with the remaining pork and oil. In the same skillet stir fry the asparagus for 2 to 3 minutes until crisp tender. Stir cornstarch into reserved marinade; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to skillet and heat through. Serve over rice if desired.
Yield: Serves 4