This quick-and-easy pork entrée is flavored with a thickened sauce of honey, vinegar, soy sauce and ginger. You can substitute any vegetables you have on hand.
1 pound boneless Pork Sirloin Chops, cut 1/2-inch thick
2 cloves garlic, minced
2 teaspoons minced fresh ginger
3/4 cup white wine vinegar
1/2 cup honey
1/4 cup soy sauce
1/2 teaspoon crushed red pepper flakes
1?á bunch (1 pound) asparagus spears
4 each green onions
2 teaspoons vegetable oil
4 ounces sliced mushrooms (about 1 1/2 cups)
1 tablespoon cornstarch dissolved in 2 tablespoons water
Mince 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.
Meanwhile, 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.
Heat 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.
Add asparagus, green onions and mushrooms to skillet used for pork. Stir fry 2 to 3 minutes until crisp-tender.
Thicken reduced sauce with cornstarch dissolved in water. Add pork and vegetables to sauce. Gently stir to combine and serve immediately.
No Nutritional Information Available