6 Tablespoons apple juice
6 Tablespoons soy sauce
4 garlic cloves, minced
1 Tablespoon ground ginger
1 pound pork tenderloin, thinly sliced
2 Tablespoons cooking oil, divided
1 pound fresh asparacus cut into 1" pieces
1 1/2 teaspoons cornstarch
In shallow glass container or large ZipLoc bag, combine first four ingredients to make marinade.
Remove 1/3 cup and set aside.
Add pork to marinade.
Seal bag or cover container and turn to coat.
Refrigerate 1 hour.
In wok or large skillet over medium-high heat, stir-fry half of the pork in 1 tablespoon oil for 2-3 minutes until no longer pink.
Remove pork with slotted spoon and set aside.
Repeat with rest of pork.
In same pan, stir-fry asparagus for 2-3 minutes.
Stir cornstarch into remaining marinade.
Add to skillet.
Bring to boil, cook and stir for 2 minutes until thickened.
Return pork to skillet and heat through.
Serve over rice if desired.
Yield: 4 servings.