Orange Pork and Asparagus Stir Fry
Instructions:
- Asparagus is graded by size: small, standard, large, and jumbo. All are equally tender, but we call for thin asparagus here because it cooks quickly. Serve over rice.
- 2 navel oranges
- 1 teaspoon olive oil
- 1 whole pork tenderloin (about 12 ounces) trimmed, thinly sliced diagonally
- 3â„4 teaspoon salt
- 1â„4 teaspoon ground black pepper
- 11â„2 pounds thin asparagus, trimmed and each stalk cut in half
- 1 garlic clove, crushed with garlic press
- 1â„4 cup water kumquats on the stem for garnish (optional)
- From 1 orange, grate 1 teaspoon peel and squeeze 1â„4 cup juice. Cut off peel and white pith from remaining orange. Cut orange into 1â„4-inch slices; cut each slice into quarters.
- In nonstick 12-inch skillet, heat 1â„2 teaspoon oil over medium-high heat until hot but not smoking.Add half the pork and sprinkle with 1â„4 teaspoon salt and 1â„8 teaspoon pepper; cook 2 minutes or until pork just loses its pink color, stirring frequently.
- Transfer pork to plate. Repeat with remaining 1â„2 teaspoon oil, pork, 1â„4 teaspoon salt, and remaining 1â„8 teaspoon pepper. Transfer pork to same plate.
- To same skillet, add asparagus, garlic, orange peel, remaining 1â„4 teaspoon salt, and water; cover and cook about 2 minutes or until asparagus is tender crisp, stirring occasionally. Return pork to skillet.
- Add orange juice and orange pieces; heat through, stirring often. Garnish with kumquats if you like.
- P R E P 20 minutes
- C O O K 6 minutes
- MA K E S 4 main-dish servings