It’s been a while since I posted a stir-fry dish. This one is a personal favorite especially when you’re in a rush to cook a decent dinner. It’s ready as soon as your rice cooker clicks.
Lean pork strips
1/2 cup of soy sauce
Fresh asparagus spears, cut into 1-inch pieces, the thick ones halved
4-5 tbsp of crushed garlic
1 onion, sliced thinly
Combine about soy sauce and pepper in a mixing bowl. Stir in pork strips. Set aside, marinate for at least 30 minutes or while preparing the other ingredients.
Heat oil in a wok over medium heat. Fry garlic until aromatic. Throw in half of the onion slices and tomatoes and stir-fry until soft. Add about 1/2 cup of water and bring to boil. Throw in asparagus and the remaining onion slices and tomatoes and boil. Season with salt and pepper, and simmer until al dente. Transfer to a serving platter.
Heat about 2-3 tablespoons of oil in the same pan over high heat until smoking hot. Throw in the marinated pork strips and stir-fry until browned for about 3 to 5 minutes or until cooked through; covering with a lid from time to time. Immediately serve over cooked vegetables. Don’t forget your rice.