Writing this one down before I forget it. The flavours of the pork and asparagus come through the garlic/chili very nicely. The ginger didn’t make much impact, so I’ll probably do this with fresh minced ginger next time.
1 leftover garlic-ginger pork tenderloin
1 bundle asparagus
2 tbsp soy sauce
2 med cloves garlic, finely minced
1 tsp pureed ginger
1 tbsp hot chili flakes in oil
1 tbsp peanut oil
1 1/2 tsp sesame oil
1/3 c chicken stock
2 tsp fresh lime juice
1 tbsp sugar (brown or white)
Mix minced garlic, ginger puree, chili flakes, and peanut oil in a small bowl; set aside. Mix chicken broth, soy sauce, lime juice, and sugar in a small bowl; set aside. Heat pan to medium. Wash asparagus, removing tough ends, and chop into bite-sized pieces. Heat sesame oil in pan and add asparagus, covering with a lid to steam/fry asparagus for 4-5 mins, stirring frequently. Cut leftover pork into bite sized pieces. Remove asparagus to bowl. Add ginger/garlic/chili mixture to pan and fry for 30-45 seconds, stirring constantly. Put asparagus and pork in pan, then add chicken stock mixture. Heat to almost boiling, stirring frequently. Serve over steamed rice. Easily makes enough to serve four, or two with leftovers for lunch 🙂
Note: watch your fingers when taking the damned lid off the rice steamer. I burned my thumb.