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Asian-style pork and asparagus stir-fry
flavored with fresh ginger and oyster sauce.
Stir-Fried Pork and
Asparagus with Oyster Sauce
1/4 pound pork steak
1 tablespoon peanut oil
1/2 pound asparagus spears, sliced
1/2 teaspoon grated gingerroot
1/3 cup chicken broth
1/8 teaspoon granulated sugar
1 teaspoon oyster sauce
1 tablespoon cornstarch
3 tablespoons water
- Slice pork steak across the grain into
1/8 x 2-inch strips.
- In a wok heat peanut oil on a high heat
until it just begins to smoke. Drop in pork strips and stir-fry
about 1 minute, or until no longer pink.
- Add sliced asparagus spears and stir-fry
briskly for 1 minute.
- Add grated ginger root, chicken broth,
and sugar; stirring constantly. When the liquid boils, reduce
the heat to medium, add oyster sauce, cover, and simmer for about
1 minute, or until the asparagus is cooked but still firm.
- Uncover, raise the heat, and push the
pork mixture up the sides of the pan. Dribble in a paste made
by combining cornstarch and water; stir continuously until the
liquid thickens. Stir the pork mixture into the sauce.
Makes 4 servings.
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