Ingredients Jump to Instructions ↓

  1. 6 tablespoons apple juice

  2. 6 tablespoons soy sauce

  3. 4 garlic cloves, minced

  4. 1 tablespoon ground ginger

  5. 1 pound pork tenderloin, thinly sliced

  6. 2 tablespoons vegetable oil, divided

  7. 1 pound fresh asparagus, cut into 1-inch pieces

  8. 1-1/2 teaspoons cornstarch Hot cooked rice, optional

Instructions Jump to Ingredients ↑

  1. Combine the first four ingredients. Reserve 1/3 cup. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate reserved marinade. Drain and discard marinade from pork. In a large skillet or wok, 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. Combine cornstarch and reserved marinade until smooth; stir into 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. Yield: 4 servings. 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.


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