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4 ounce Pork, Boneless
12 medium Asparagus
½ teaspoon Ginger, Fresh Chopped
1 tablespoon Peanut Oil
1/3 cup Chicken Stock
1 pinch Sugar
1 teaspoon Fish Sauce
2 teaspoon Cornstarch, Paste
Slice pork butt across the grain into thin strips. Wash and trim tough white skin from asparagus and into 2 1/2 segments.
Heat peanut oil in wok until it just begins to smoke. Add pork strips and stir fry about 1 minute until no longer pink. Add asparagus and stir fry briskly for another minute. Before asparagus turns bright green, add ginger, chicken stock and sugar; keep stir ring. When liquid boils, reduce heat to medium, add fish sauce , cover and simmer 1 minute or until asparagus is cooked but still firm.
Uncover, turn up heat, and push ingredients out of liquid. Dribble in cornstarch paste, stirring continuously until liquid thickens. Recombine ingredients.
12 medium Asparagus
½ teaspoon Ginger, Fresh Chopped
1 tablespoon Peanut Oil
1/3 cup Chicken Stock
1 pinch Sugar
1 teaspoon Fish Sauce
2 teaspoon Cornstarch, Paste
Slice pork butt across the grain into thin strips. Wash and trim tough white skin from asparagus and into 2 1/2 segments.
Heat peanut oil in wok until it just begins to smoke. Add pork strips and stir fry about 1 minute until no longer pink. Add asparagus and stir fry briskly for another minute. Before asparagus turns bright green, add ginger, chicken stock and sugar; keep stir ring. When liquid boils, reduce heat to medium, add fish sauce , cover and simmer 1 minute or until asparagus is cooked but still firm.
Uncover, turn up heat, and push ingredients out of liquid. Dribble in cornstarch paste, stirring continuously until liquid thickens. Recombine ingredients.