1poundboneless Pork Sirloin Chops, cut 1/2-inch thick,
2teaspoonsminced fresh ginger,
3/4cupwhite wine vinegar,
1/2teaspooncrushed red pepper flakes,
1?ábunch (1 pound)asparagus spears,
4ouncessliced mushrooms (about 1 1/2 cups),
1tablespooncornstarch dissolved in 2 tablespoons water,
1Mince garlic and ginger. Combine garlic and ginger with vinegar, honey, soy sauce and red pepper flakes in a large skillet. Bring to a boil over Medium-High heat and boil 10 minutes, stirring occasionally, until reduced by half.
2Meanwhile, cut pork into 1/4-inch thick slices. Snap and discard ends from asparagus. Cut asparagus into 2-inch pieces. Slice green onions into 1-inch pieces.
3Heat oil in a another large non-stick skillet over High heat. Stir fry pork strips 2 minutes until no longer pink. Remove from skillet and set aside.
4Add asparagus, green onions and mushrooms to skillet used for pork. Stir fry 2 to 3 minutes until crisp-tender.
5Thicken reduced sauce with cornstarch dissolved in water. Add pork and vegetables to sauce. Gently stir to combine and serve immediately.
No Nutritional Information Available