Ginger Pork Stir-Fry with

Asparagus and Shiitake Mushrooms 

Yield 6 Servings

 

To get your Taste Buds Going start with a lovely

Green Tea & Vodka Martini, with Candied Ginger

Replace the Vermouth with a shot of  Iced Green Tea

 

 

 

Ingredients:

1 lb. center cut pork tenderloin, cut into 3/4" chunks

1/4 cup flour

1 cup Chicken Stock

1/4 cup honey

1/4 cup low-sodium soy sauce

1 teaspoon ground ginger

1/2 teaspoon ground garlic powder

1/4 teaspoon crushed red pepper

2 tablespoons of vegetable oil, divided

1 lb asparagus, trimmed and cut into 1-inch pieces

1 small red onion, sliced.

16 medium shiitake mushrooms, sliced.

Method:

1-Coat pork with flour in a medium bowl. Remove the pork and set aside.

2-Add the chicken stock, honey, soy sauce, ginger, garlic and red pepper to remaining flour in the bowl; stir until smooth. Set aside

3-Heat 1 tablespoon of vegetable oil in a wok or large skillet on medium heat.  Add the pork and stir fry for about 5 minutes until the pork is browned, and not pink shows. Remove from wok or skillet.

4-Heat the remaining vegetable oil in the wok or skillet; add the mushrooms, onions and shiitake mushrooms, stir fry 5 minutes or until tender crisp.

5-Stir in the stock mixture to the Wok; stirring constantly, bring to a boil on medium heat and boil 2 minutes or until thickened. Add the pork and stir-fry until heated through. Serve over rice.

Chefs Note: You can replace the pork, with boneless and skinless chicken breasts.

Enjoy Chef Ed