Directions:
- 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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.51 Kcal (1024 kJ) | ||
| Calories from fat | 83.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.31g | 14% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 1572.3mg | 66% | |
| Potassium | 780.4mg | 17% | |
| Total Carbs | 10.88g | 4% | |
| Sugars | 5.19g | 21% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 29.26g | 59% | |
| Vitamin C | 16.9mg | 28% | |
| Iron | 4mg | 22% | |
| Calcium | 45.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 84.46 Kcal (354 kJ) | ||
| Calories from fat | 28.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 14% | |
|---|---|---|---|
| Cholesterol | 25.46mg | 25% | |
| Sodium | 543.11mg | 66% | |
| Potassium | 269.57mg | 17% | |
| Total Carbs | 3.76g | 4% | |
| Sugars | 1.79g | 21% | |
| Dietary Fiber | 0.91g | 11% | |
| Protein | 10.11g | 59% | |
| Vitamin C | 5.8mg | 28% | |
| Iron | 1.4mg | 22% | |
| Calcium | 15.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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