• 1 pound pork stir-fry strips (loin, shoulder or tenderloin)
  • 12 fresh asparagus (cut into 1-inch pieces)
  • 4 medium carrot (pared and thinly sliced)
  • 2 tablespoons vegetable oil (divided use)
  • 6 tablespoons dry white wine
  • 2 tablespoons lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon fresh ginger (finely grated)
  • 1/2 teaspoon lime peel (finely grated)


  1. Heat oil in large skillet over medium-high heat. Add carrots, cook 5 minutes, stirring often. Add asparagus; cook 1 minute more. Lower heat to medium low, add 1 tablespoon wine. Cover and cook until vegetables are crisp-tender (4-5 minutes). Remove vegetables and keep warm. Heat remaining oil in skillet over high heat. Stir-fry pork 3-4 minutes, return vegetables to pan and add remaining wine, lime juice, salt, pepper, ginger and lime peel. Heat through. Serve immediately.
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