Directions

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.