Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• 1 lb. boneless pork cutlets, trimmed , cut into 1 1/2-inch strips
• 2 Tbsp. soy sauce
• 2 Tbsp. vegetable oil, plus more if needed
• 3 cloves garlic, minced
• 1 (1-inch) piece fresh ginger, peeled, minced
• 1 bunch green onions, trimmed, sliced
• 1 bunch asparagus, roll-cut into 1 1/2 inches pieces
• 1 red bell pepper, cut into thin strips, 1 1/2 inches long
• 1 Tbsp. chili sauce, or more to taste
• 2 cups steamed rice, for serving

Directions

1. Marinate the pork in the soy sauce in a small bowl, about 20 minutes. heat a wok or large skillet over medium-high heat. When the pan is hot enough to sizzle a drop of water on contact, pour in the oil. Move the wok or skillet to coat the entire surface with oil. stir in the garlic, ginger and green onions; stir-fry until fragrant.

2. Add asparagus, stir-fry 1 to 2 minutes. Add red pepper strips, stir-fry 2 to 3 minutes. (At this point, the asparagus should be cooked but crisp- crunchy). Transfer vegetables to a bowl; set aside.

3. Add more oil to the wok or skillet if necessary. Turn pork strips and marinade into the pan; stir-fry until the meat turns white and is almost cooked through, about 3 minutes.

4. Lower heat; return vegetables to the wok. Season with chili sauce. Stir-fry for a minute or so to combine flavors. Serve with steamed rice.

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