Chinese Pork And Asparagus Recipes

PORK AND ASPARAGUS SHEET-PAN DINNER

Steps:

• Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; brush with 2 teaspoons olive oil., In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in 1 section of prepared baking pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus., In same bowl, toss apple with 1 teaspoon olive oil. In a small bowl, mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan., Brush pork chops with remaining 1 tablespoon olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.

CHINESE PORK AND ASPARAGUS

Steps:

• In a small bowl, whisk the cornstarch with 1 tablespoon of the rice wine. Place a large wok or large skillet over high heat. Add the oil to the wok and swirl until it starts to smoke. Add the ginger, garlic, sugar, dried chiles and scallions and stir-fry for 30 seconds. Add the pork and cook, stirring, until charred in spots, then add the asparagus and stir-fry for 3 minutes. Add the chili-bean sauce, the remaining 2 tablespoons of rice wine and the cornstarch slurry and cook for 1 minute. Transfer the pork and asparagus to a platter and serve with jasmine rice.

GINGERED PORK AND ASPARAGUS

Steps:

• In a bowl, combine the first four ingredients; set aside 1/3 cup. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate reserved marinade. , Drain and discard marinade. In a large skillet or wok, stir-fry half of the pork in 1 tablespoon oil for 2-3 minutes or until tender. Remove pork with a slotted spoon; set aside. Repeat with remaining pork and oil. , In the same skillet, stir-fry the asparagus for 2-3 minutes or until crisp-tender. Combine cornstarch and reserved marinade until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to skillet and heat through. Serve with rice if desired.

ASIAN PORK STIR-FRY WITH ASPARAGUS

Steps:

• Cook rice in water as directed on package, omitting butter and salt.
• Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and pork; cook 4 to 6 minutes, turning pork occasionally, until pork is browned. Add asparagus and bell pepper; cook 5 to 7 minutes, stirring occasionally, until asparagus is crisp-tender.
• In small bowl, mix remaining ingredients, stirring until cornstarch is dissolved.
• Reduce heat to low. Stir soy sauce mixture into pork mixture; cook until slightly thickened. Serve over rice.

PORK AND ASPARAGUS STIR-FRY

Steps:

• In a bowl, combine pork, half of the sherry, soy sauce, cornstarch and ginger to coat. Set aside.
• Cut each asparagus stalk into 4 pieces. Set aside.
• In a wok, heat oil over high heat and stir fry onions until fragrant. Add pork and stir fry until no longer pink.
• Add asparagus and mushrooms and stir fry for about 1 minute. Stir in chicken broth, sugar and remaining sherry. Stir fry until asparagus is tenercrisp.