Pork and Asparagus Stir-Fry

Tamara Stimpson


250g pork loin centre chops, julienned

2 tbsp Chinese wine (mirin) or dry sherry

1 tbsp soy sauce

2 tsp cornstarch

1 tsp grated ginger

1 lb asparagus, trimmed

2 tbsp vegetable oil

3 green onions, cut into 1 1 /2" pieces

1 cup sliced shiitake mushroom caps

1/2 cup sodium-reduced chicken broth

1 tsp granulated sugar


  • In a bowl, combine pork, half of the Chinese wine, soy sauce, cornstarch and ginger to coat. Set aside.
  • Cut each asparagus stalk into 4 pieces. Set aside.
  • In wok, heat oil over high heat; stir fry green onions until fragrant (30 secs) Add pork; stir fry until no longer pink, about 1 min.
  • Add asparagus and mushrooms; stir fry for 1 min. Stir in chicken broth, sugar and remaining Chinese wine; stir fry until asparagus is tender-crisp.
  • Serve and enjoy!