Stir-Fried Pork & Asparagus With Fish Sauce Recipe




Stir-Fried Pork & Asparagus With Fish Sauce Ingredients

1/4 lb boneless pork butt
12 medium asparagus spears
1/2 tsp fresh ginger root, minced
1 tbsp peanut oil
1/3 cup chicken stock
1 pinch sugar
1 tsp fish sauce (or
2 tsp oyster sauce
1 thin cornstarch paste

A Recipe for
Stir-Fried Pork & Asparagus With Fish Sauce

 

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




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This Recipe for Stir-Fried Pork & Asparagus With Fish Sauce is one of thousands in the Recipes-to-go Asian Cookbook.


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This is a recipe for Stir-Fried Pork & Asparagus With Fish Sauce from the recipe cookbook of Recipes-to-go (Asian)


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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




Stir-Fried Pork & Asparagus With Fish Sauce

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.

George Bernard Shaw






Stir-Fried Pork & Asparagus With Fish Sauce Directions

This is a basic stir-fried vegetable and meat dish. Adding just a
touch of fish sauce lends an interesting dimension to the taste.

Preparation: Slice pork butt (or comparable boneless pork) across the
grain into strips 2" by 1/4" by 1/8" thick. Wash and trim tough white
skin from asparagus. Cut asparagus into 2 1/2" segments. If asparagus
is thick (3/4" or more), cut on bias so it will cook quickly and be
balanced in size with pork strips.

Stir-frying: Heat peanut oil in wok until it just begins to smoke.
Add pork strips and stir-fry about 1 minute until no longer pink. Add
asparagus and stir-fry briskly for another minute. Before asparagus
turns bright green, add ginger, chicken stock and sugar; keep stir-
ring. When liquid boils, reduce heat to medium, add fish sauce (not
oyster sauce, though), cover and simmer for about 1 minute or until
asparagus is cooked but still firm. Uncover, turn up heat, and push
ingredients out of liquid. Dribble in cornstarch paste, stirring
continuously until liquid thickens. You may need 1 to 2 tsp of paste.
Recombine ingredients. Serve.

Serves: 4

 

 

 

 

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Stir-Fried Pork & Asparagus With Fish Sauce Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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