Pork and Asparagus Stir-Fry
Iowa-raised pork and asparagus stir-fry is a great early-season recipe. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Servings: 4
Calories: 553kcal
Equipment
- Kitchen Knife
- Large Skillet
Ingredients
- peanut or vegetable oil
- 2 lbs asparagus* trimmed and cut into 1-inch pieces
- OR green beans*
- OR snap peas*
- ½ lb ground pork*
- 6 green onions* chopped fine
- 5 cloves garlic* chopped
- 2 inches fresh ginger peeled and finely chopped
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- sesame oil to taste
- 2 cups rice cooked
Instructions
- Heat 1 tsp oil in large skillet over high heat. Once pan is hot and oil is lightly smoking, add half of the asparagus (or other vegetables if using) and a couple pinches salt. Cook, tossing only once or twice, blistering the asparagus, about 4 minutes. Transfer to a plate and repeat with remaining asparagus.
- Reduce heat to medium-high; add additional 1 tsp oil to skillet and add pork and a pinch of salt. Cook undisturbed until meat begins to brown (2 minutes). Break up meat with a wooden spoon and add scallions, garlic, and ginger. Cook until fragrant, about 2 more minutes. Add wine and soy sauce and return asparagus to mixture. Transfer to a serving dish and drizzle sesame oil. Serve with rice. Top with cashews, seeds, or additional scallions.
Nutrition
Calories: 553kcal | Carbohydrates: 86g | Protein: 23g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 548mg | Potassium: 826mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1898IU | Vitamin C: 18mg | Calcium: 111mg | Iron: 7mg