Ingredients

• 1 pound pork tenderloin cut into small strips

• 2 tablespoon rice cooking wine

• 1 tablespoon soy sauce

• 2 teaspoon cornstarch

• 1 teaspoon ginger root, grated

• 1 pound asparagus, trimmed and cut into 4 pcs

• oil

• 3 green onions, cut into 1 ½ inch pieces

• 1 cup shitake mushroom, sliced

• ½ cup chicken broth

• 1 teaspoon sugar

Method

• In a bowl, combine pork, half of the wine, soy sauce, cornstarch, ginger and stir to coat. Set aside.

• Heat oil over high heat, stir fry onions about 30 seconds.

• Add pork, stir fry until no longer pink, about 1 minute.

• Add asparagus and mushrooms, stir fry for a minute.

• Add chicken broth, sugar and remaining wine. Stir fry until asparagus is tender-crisp, about 2 minutes.

Ingredients

·      4 pork chops, boneless or bone-in about 1-1/4″ thick

·      1/2 cup orange juice

·      2 tablespoon olive oil

·      1 teaspoon garlic powder or 4 crushed garlic cloves

·      2 teaspoon ground cumin

·      salt and pepper

Method

·      Place chops in a bowl.

·      Combine remaining ingredients and pour over chops

·      Cover the bowl and refrigerate for 4 to 24 hours.

·      Remove chops from marinade and discard marinade

·      Grill over medium-hot coals or broil on a pre-heated broiler pan 3 to 5 inches from heat source for 12 to 15 minutes, turning to brown evenly while cooking.