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Pork and Asparagus Stir-Fry
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5 from 2 votes

Pork and Garlic Stir-Fry

Course Main Dish
Servings 4


  • 1 1/2 cups basmati rice
  • 1/2 cup chicken broth
  • 1/2 cup hoisin
  • 1/4 cup soy sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon Sriracha sauce
  • 2 tablespoons vegetable oil, divided
  • 1 pound pork tenderloin, cut into strips
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1/2 red bell pepper cut into thin strips
  • 1/2 red onion, sliced
  • 4 green onions, white and green parts sliced into 1-inch pieces
  • 8 ounces shitake mushrooms, sliced
  • 1 tablespoon minced fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon sesame oil


  • Cook basmati rice according to package directions.
  • In a small bowl, combine chicken broth, hoisin sauce, soy sauce, cornstarch, and Sriracha sauce. Mix together well and place 1/4 cup of sauce in a medium bowl with pork. Marinate for 30 minutes. Reserve rest of sauce.
  • Heat nonstick skillet over high heat. Once hot, add 1 tablespoon vegetable oil. Swirl to coat pan and add pork. Stir fry for 2 minutes and flip pieces over. Remove from pan once no longer pink. Wipe pan clean.
  • Add remaining tablespoon oil to pan and heat over medium-high heat. Add asparagus and red bell pepper and stir-fry for 2 minutes. Add mushrooms, red onion, and white parts of green onion and stir fry 2 minutes. Add garlic, ginger, and green parts of green onion and stir-fry 1 minute.
  • Stir in reserved sauce and bring to a boil. Add pork back to pan and heat for 1 minute. Drizzle sesame oil over stir fry. Remove from heat and serve with rice.