Chinese Pork And Asparagus Recipes

Steps:

• Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; brush with 2 teaspoons olive oil., In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in 1 section of prepared baking pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus., In same bowl, toss apple with 1 teaspoon olive oil. In a small bowl, mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan., Brush pork chops with remaining 1 tablespoon olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.

Steps:

• I heated up the skillet to medium heat and added in the garlic and soy sauce and let it cook together until the garlic smelled yummy, so for about 5 minutes. Then I turned the stove to high, and added in the pork chops that I cut up, the garlic salt, the ground ginger, and asparagus spears. I did not steam the spears in the microwave first because I wanted them to stay crunchy.
• I cooked this for about 10 minutes, until the pork was cooked all the way through.

Steps:

• Whisk 1 tablespoon soy sauce, rice wine, and cornstarch in medium bowl. Add pork; toss to blend. Heat 2 teaspoons oil in heavy large wok or deep skillet over high heat. Add asparagus, chile, and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate.
• Add remaining 1 teaspoon oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up pork into small pieces, 2 to 3 minutes. Return asparagus mixture to wok. Add remaining 2 tablespoons soy sauce, oyster sauce, and honey; stir-fry until pork is cooked through, adding water by tablespoonfuls if dry, about 2 minutes.
• Add green onions; toss to incorporate. Season to taste with sea salt and freshly ground black pepper.

Steps:

• Have all the ingredients ready, including cooked white rice if you're planning to serve it. Preheat a large skillet over high heat for about 2 minutes. Immediately add half the peanut oil, the chiles if you're using them, and the pork, spreading it in one even layer. Cook, stirring only occasionally, until the pork browns, about 3 minutes. Transfer the pork to a bowl (discard the chiles) and lower the heat slightly.
• Add the remaining oil and the asparagus to the skillet. Again, cook, stirring occasionally, until the asparagus turns bright green and begins to become tender, 3 or 4 minutes. Add the garlic, ginger, and scallion and cook, stirring once or twice, for 30 seconds.
• Add the stock and soy sauce, stir, and cook for 15 seconds. Add the sesame oil if you like and serve.

Steps:

• In a bowl, combine pork, half of the sherry, soy sauce, cornstarch and ginger to coat. Set aside.
• Cut each asparagus stalk into 4 pieces. Set aside.
• In a wok, heat oil over high heat and stir fry onions until fragrant. Add pork and stir fry until no longer pink.
• Add asparagus and mushrooms and stir fry for about 1 minute. Stir in chicken broth, sugar and remaining sherry. Stir fry until asparagus is tenercrisp.