Pork-Asparagus Stir Fry

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!!