Pork and asparagus stir fry

Tender, delicious and ready in 20 minutes, it’s hard to resist this pork and asparagus skillet.

If you’re trying to eat healthy on a budget, it’s a good idea to use seasonal fruits and vegetables. With spring just around the corner, I’m so excited for asparagus to return to the farmers market! While sautéing asparagus is a common way to eat this vegetable, I also love using it in a skillet. Preparing a balanced meal from a skillet makes those busy weeknights a little less stressful. My pork and asparagus stir fry is both delicious and nutritious and takes about 20 minutes to make!

Ingredients

• Pork tenderloin: Not to be confused with pork loin, tenderloin is a long, thin piece of meat that is less fatty than some other cuts of pork and is prepared tender and flavorful.
• cornstarch: Coats the pork in the marinade to lock in the meat’s moisture for a crispy, delicious cookout.
• Garlic: Nutty, aromatic and a taste that goes with almost anything.
• Dry Sherry: Adds needed acidity to the marinade and helps with moist, tender pork. The alcohol will boil off, but you can use chicken broth if you don’t have sherry.
• Soy sauce: Salty, umami and classic wok taste.
• Peanut oil: Adds an extra nutty flavor but you can also use olive or canola oil.
• Ginger: Strong, pungent, sweet and tangy flavor common in many Asian cuisines.
• Chili Paste: Use more or less depending on how much spice you like, but I love the heat kick it gives.
• Asparagus: Even when cooked crisp, asparagus is earthy and slightly sweet in flavor while being packed with vitamins and nutrients.
• Rice Wine Vinegar: Less bitter than other vinegars, it helps marinate the pork.
• Sesame oil: Nutty, earthy flavor that is enhanced when you use toasted sesame oil.
• Spring onions: Gives the finished dish a fresh, slightly lemony taste.

How to make pork and asparagus stir fry

Start your pork and asparagus stir-fry by trimming your asparagus and chopping your pork into smaller pieces. Make sure you use separate cutting boards or cut the veggies first.

Then, for your marinade, add the cornstarch to a large bowl.

Use a microplane to add the fresh garlic.

Finish with dry sherry and some soy sauce and a pinch of salt and pepper.

Whisk together the marinade, then add the pork and mix until evenly coated. Let sit for at least 15 minutes, but you can do this the day before and leave to marinate in the fridge overnight.

Then, in a large wok or skillet over medium-high heat, add the peanut oil and chilli paste.

Then add the ginger and cook until aromatic.

Add the marinated pork to the pan with leftover marinade and cook until browned.

Then add the cleaned asparagus.

Drizzle in the sesame oil.

And finish with the remaining soy sauce.

Stir well until everything is evenly coated. Cook until the asparagus is tender and the pork is cooked through.

Serve garnished with the fresh spring onions and enjoy your pork and asparagus pan!

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Eat it over white rice, brown rice, or chow mein noodles, but however you serve it, you’ll enjoy my fried pork and asparagus.

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