This Pork and Asparagus Stir Fry is a quick and tasty dish filled with tender pork and crisp asparagus. It’s a great way to enjoy a healthy meal without much fuss!
I love how colorful this stir fry is. Plus, the pork soaks up all the flavors and the asparagus adds a nice crunch. Trust me, it’s perfect for those busy weeknights when you need dinner fast!
Key Ingredients & Substitutions
Pork: Pork tenderloin gives a lean, tender bite. However, pork shoulder is also great for a richer flavor. If you’re looking for a lighter option, try chicken or tofu for a vegetarian version!
Asparagus: Fresh asparagus adds a crunchy texture. If you can’t find asparagus, snap peas or broccoli make tasty alternatives.
Red Bell Pepper: This is optional but brightens the dish with color and sweetness. If you prefer, swap in yellow or orange bell peppers, or even sugar snap peas for some variety.
Oyster Sauce: This adds depth to the flavor. If you’re vegetarian or can’t find it, use a mushroom-based soy sauce as a substitute.
Hoisin Sauce: This is optional for sweetness. If you don’t have hoisin, a little extra sugar or a splash of teriyaki sauce can work too.
How Do I Get the Pork Perfectly Cooked in Stir Fry?
Cooking the pork perfectly is key to a great stir fry. The goal is to keep it juicy while achieving a nice sear. Here are the steps:
- Slice the pork thinly across the grain. This helps break down the muscle fibers for a tender bite.
- Heat your pan well before adding the pork. High heat is crucial for a good sear.
- Don’t overcrowd the pan; it’s better to cook in batches so each piece gets even heat.
- Stir-fry until no longer pink, usually 3-4 minutes. It will continue to cook slightly after removing it from the pan.
How to Make Pork And Asparagus Stir Fry
Ingredients You’ll Need:
For the Stir Fry:
- 1 lb (450g) pork tenderloin or pork shoulder, thinly sliced
- 1 lb (450g) fresh asparagus, trimmed and cut into 2-inch pieces
- 1 medium red bell pepper, thinly sliced (optional for color and flavor)
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp vegetable oil or peanut oil
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional for a touch of sweetness)
- 1 tsp cornstarch, dissolved in 2 tbsp water (for thickening)
- 1 tsp sugar
- 1/2 tsp freshly ground black pepper
- 1/4 cup chicken broth or water
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe will take about 15 minutes of preparation and about 10 minutes of cooking, making a total of approximately 25 minutes. It’s a quick and rewarding dish that’s perfect for a busy weeknight!
Step-by-Step Instructions:
1. Prepare the Pork:
Start by thinly slicing the pork tenderloin or shoulder against the grain into bite-sized strips. This will ensure that the meat is tender once cooked.
2. Prepare the Asparagus:
Rinse the asparagus under cold water and trim off the woody ends. Then, cut the asparagus into 2-inch pieces for easy eating and even cooking.
3. Cook the Pork:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the pork in a single layer. Stir-fry for about 3-4 minutes, or until the pork is browned and cooked through. Remove the pork from the pan and set it aside.
4. Sauté the Vegetables:
In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and sliced onion, stirring for 1-2 minutes until fragrant and the onions soften.
5. Add the Asparagus and Bell Pepper:
Next, add the asparagus and red bell pepper (if using) to the pan. Stir-fry for about 3-4 minutes until the asparagus is tender-crisp and vibrant in color.
6. Combine Pork and Vegetables:
Return the cooked pork to the pan, mixing it with the sautéed vegetables. Stir well to combine and heat through.
7. Make the Sauce:
In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce (if using), sugar, black pepper, and chicken broth. Pour this sauce over the pork and veggies in the pan.
8. Thicken the Sauce:
Stir everything together thoroughly, then pour in the cornstarch-water mixture. Cook and stir for another minute until the sauce thickens nicely and coats the pork and vegetables.
9. Serve Hot:
Remove the stir fry from the heat and serve it hot over a bed of cooked white rice. Enjoy your delicious Pork And Asparagus Stir Fry!
Can I Use Frozen Pork for This Recipe?
Yes, you can! Just make sure to fully thaw it in the refrigerator or use the microwave if you’re short on time. Slice the pork thinly once thawed for the best texture in the stir fry.
What Vegetables Can I Substitute for Asparagus?
If asparagus isn’t available, try using broccoli, snap peas, or bell peppers. These vegetables will also add great flavor and crunch to your stir fry!
Can I Make This Dish Gluten-Free?
Absolutely! Simply substitute soy sauce with gluten-free tamari and check the labels for oyster sauce; there are gluten-free versions available. This will keep your stir fry gluten-free without sacrificing taste!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet or microwave, adding a splash of water for moisture and preventing drying out.
