Cooking with seasonal produce is a great way to find fruits and vegetables at their peak of freshness and also save a little money. One of my favorite vegetables to cook with is asparagus, and I couldn't wait to try a new stir fry with it.
This is a quick and easy stir fry recipe that combines fresh asparagus, sliced red pepper and red onion with lean pieces of pork loin. The finishing touch is a mild glaze of red curry paste, soy sauce and fish sauce. If you like your stir fry a bit spicier, just add a sprinkle of red pepper flakes to the oil for an extra layer of heat.
1 TB + 2 tsp Peanut Oil, divided
1/4 tsp Crushed Red Pepper Flakes (optional)
1-1/2 lbs Boneless Pork Loin, cut into thin 1-inch long pieces
1/3 cup Low Sodium Soy Sauce
1 tsp Red Curry Paste
1 tsp Fish Sauce
1 TB Cornstarch
1 tsp Sugar
1-1/2 cups Chopped Fresh Asparagus Pieces
1 cup Sliced Red Onion
1 cup Sliced Red Pepper Strips
Cooked Brown Rice
Place the pork in a glass bowl and add the soy sauce, curry paste, fish sauce, cornstarch and sugar. Stir to combine and let marinade for 20 minutes.
Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. (Add red pepper flakes at this point, stir fry for 30 seconds for extra spice.) Add the pork and sauce to the wok and stir fry for 4 minutes, stirring constantly, until nearly cooked through. (If needed, cook the pork in 2 batches.) Remove the pork to a plate and keep warm.
Add 2 teaspoons peanut oil to the wok, then add the asparagus, onion and red pepper. Cook for 3 - 4 minutes or until the vegetables are softened slightly.
Return the pork to the wok and stir to combine. Continue to heat for 2 - 3 or until the pork is cooked through and the sauce has thickened. Serve over cooked brown rice with a side of steamed edamame. Enjoy!!