Asian Pork and Asparagus with Black Rice
Source of Recipe
Karen Riching - Greenville
List of Ingredients
1 3/4 c. water
1 c. black or red rice
1/8 tsp. salt
1 can (14oz.) low-sodium chicken broth
6 boneless pork chops, thinly sliced
3 cloves minced garlic
2 T. soy sauce
1 T. each: honey & cornstarch
1 tsp. Asian sesame oil
1 T. vegetable oil
2" piece ginger root finely chopped
1 small bunch asparagus cut into 1" piecesRecipe
Combine water, rice and salt in saucepan. Cover and heat on high heat to boil, then lower heat to simmer. Cook until rice is tender - about 20 minutes.
Meanwhile, mix broth, soy sauce, honey, cornstarch and sesame oil in small bowl. When rice is about 8 minutes from being done, heat vegetable oil on high in a wok or large fry pan. When very hot, add garlic and ginger. Stir fry 30 seconds. Add pork and stir fry until starting to brown, 2 minutes. Add asparagus and stir fry another 2 minutes. Stir in broth mixture and cook until thickened, stirring often.
Cover and lower heat to medium-low. Cook until asparagus is crisp-tender, about 1 minute. Serve over black rice.
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