Source:

Classifications: Main Dishes

Qty Measure Ingredient

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6 tablespoons apple juice

6 tablespoons soy sauce

4 cloves garlic, minced

1 tablespoon ground ginger

1 pound pork tenderloin, thinly sliced

2 tablespoons cooking oil, divided

1 pound fresh asparagus, cut in 1" pieces

1 1/2 teaspoons cornstarch

Hot cooked rice, optional

Instructions: In a large resealable plastic bag or shallow glass container, combine the first four ingredients. Remove 1/3 cup and set aside. Add pork to remaining marinade; seal bag or cover container and turn to coat. Refrigerate for 1 hour. In a large skillet or wok over medium-high heat, stir-fry half of the pork in 1 tablespoon oil for 2-3 minutes or until no longer pink. Remove pork with a slotted spoon; set aside. Repeat with remaining pork and oil. In the same skillet, stir-fry the asparagus for 2-3 minutes or until crisp-tender. Stir cornstarch into reserved marinade; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to skillet and heat through. Serve over rice if desired.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving (prepared with light soy sauce and without rice) equals 3 lean meat, 2 vegetable, 1/2 fat; also, 258 calories, 557 mg sodium, 67 mg cholesterol, 11 gm carbohydrate, 28 gm protein, 11 gm fat.

Serves: 4

Food Exchanges: