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!