Lime juice brightens this stir-fry. Serve over cooked rice or over crisp chow mein noodles. A fruit salad and some Jasmine tea round out the meal.
- 1 pound pork tenderloin
- 12 fresh asparagus (tough ends removed)
- 4 medium carrots
- 2 tablespoons vegetable oil (divided)
- 6 tablespoons dry white wine (OR chicken broth, divided)
- 2 tablespoons lime juice
- 1 teaspoon fresh ginger root (finely grated)
- 1/2 teaspoon lime peel (finely grated)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Cut pork diagonally into 1/4-inch-thick pieces. Cut each slice into thin strips; set aside. Slice asparagus diagonally into 1-inch-long pieces. Cut carrots into 2-inch-long thin strips.
- Heat 1 tablespoon oil over medium-high heat in large skillet. Add carrots; cook 5 minutes, stirring often. Add asparagus; cook 1 minute. Lower heat to medium-low. At 1 tablespoon wine. cover and cook until vegetables are crisp-tender, about 4 to 5 minutes. Remove vegetables from skillet.
- Heat remaining oil in skillet over medium heat. Add pork. Cook and stir until no longer pink, about 3 to 4 minutes. Reduce heat to low. Combine remaining 5 tablespoons win, lime juice, ginger, lime peel, salt and pepper in small bowl; add to skillet. Heat through; return vegetables to skillet. Toss lightly; heat 1 minute. Serve immediately.