1. Slice the pork into 1/4” strips and place into a mixing bowl with salt, ginger powder, garlic, oil, wine, egg white and cornstarch and combine together and set aside for 30 minutes. 2. Broke off the white stem from the asparagus and roll and slice the asparagus in a diagonally slice and plate and with the ginger and plate to one side. 3. In a 12” nonstick skillet on a hot stove top add in the oil and heat to 350° and deep fry the pork strips until golden brown and remove to a baking pan line with paper towel with a rack to drain off extras oil. 4. Pour out the extras oil but 2 tablespoon of the oil and return skillet back on the stove top and add in the asparagus, ginger and salt and sauté for 2 minutes and pour in the chicken stock and sauté until the chicken is gone. Place the ginger asparagus and top with the deep fry pork strips. Serve with hot jasmine rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
