1 pound pork tenderloin,cut into 1″ cubes
1 tablespoon cornstarch
2 tablespoons fat-free, lower soduim chicken broth
2 tablespoons Chinese black vinegar
2 tablespoons lower-sodium soy sauce
1 1/2 teaspoons sugar
1 1/2 tablespoons dark sesame oil
1/2 cup thinly sliced green onion (about 4 large onions)
1 tablespoon minced peeled fresh ginger
2 cups asparagus, sliced 1″
1 cup coarsely cut chopped red pepper
*1 cup onion, sliced
*1/4 cup slivered toasted almonds
*1 tablespoon Lau Gan Ma chili oil
Combine pork and cornstarch in a medium bowl. Combine broth and next ingredients (through sugar)in a small bowl.
Heat a wok over medium-high heat. Add oil; quickly tilt the pan in all directions so oil covers pan with a thin film. Add onions and ginger to pan; stir-fry 30 seconds. Add chicken mixture. Coat chicken mixture with cooking spray; stir-fry 2 minutes. Increase heat to high. Add asparagus , bell pepper, onions; stir-fry 2 minutes or just until vegetables are crisp-tender. Stir in broth mixture and add Lau Gan Ma chili oil; cook, stirring constantly, 1 minute. Top with toasted almonds. Serve immediately.
*In the original recipe it ask for chicken and chestnut. I change it a bit and added a few. Stir-fry is my dinner saver especially when I don’t have time and the weather is 100F outside and even hotter in the kitchen. I can cook it quick and easy. enJOY!!!