Ingredients
- 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)
Directions
- 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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