Tested till perfect Pork and Asparagus Stir-Fry
Pork and Asparagus Stir-Fry
Photography by Matthew Kimura

Pork and Asparagus Stir-Fry

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2010

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 5 minutes
  • Portion size 4


  • 8 oz 8ozpork loin centre choppork loin centre chops, julienned
  • 2 tbsp 2tbspChinese wine or dry sherry
  • 1 tbsp 1tbspsoy sauce
  • 2 tsp 2tspcornstarch
  • 1 tsp 1tspgrated gingerroot
  • 1 lb 1lbasparagus, trimmed
  • 2 tbsp 2tbspvegetable oil
  • 3 3green oniongreen onions, cut into 1-1/2-inch (4 cm) pieces
  • 1 cup 1cupsliced shiitake mushroom capshiitake mushroom caps
  • 1/2 cup 1/2cupsodium-reduced chicken broth
  • 1 tsp 1tspgranulated sugar
To change the number of servings, enter the number, then press "calculate". or reset


In bowl, combine pork, half of the Chinese wine, the soy sauce, cornstarch and ginger to coat. Set aside.
Cut each asparagus stalk into 4 pieces. Set aside.

In wok, heat oil over high heat; stir-fry green onions until fragrant, about 30 seconds. Add pork; stir-fry until no longer pink, about 1 minute.

Add asparagus and mushrooms; stir-fry for 1 minute. Stir in chicken broth, sugar and remaining Chinese wine; stir-fry until asparagus is tender-crisp, 1 to 2 minutes.

Nutritional Information Per serving: about

cal 173 pro 16g total fat 9g sat. fat 1g
carb 8g fibre 3g chol 26mg sodium 336mg
potassium 438mg

% RDI:

calcium 3 iron 10 vit A 9 vit C 13
folate 58
All rights reserved. TVA Group Inc. 2015