PORK & ASPARAGUS STIR FRY WITH LIGHT PEANUT SAUCE

 PORK & ASPARAGUS STIR FRY WITH LIGHT PEANUT SAUCE

INGREDIENTS: 1 POUND GROUND PORK, 1 POUND ASPARAGUS (ENDS CUT OFF AND BROKEN IN 1/2), 2 SCALLIONS, 1/2 SLICED PURPLE ONION, 3 TBS GRATED FRESH GINGER, 4 CLOVES CHOPPED GARLIC, 2 TBS SESAME OIL, 1 TBS BLACK PEPPER

1/2 POUND THAI RICE LINGUINE NOODLES

SAUCE: 1/4 CUP SOY SAUCE, 3 TBS CREAMY PEANUT BUTTER, 2 TBS HONEY, 2 TBS LIME JUICE, 2 CUPS CHICKEN STOCK, 1 TBS GRATED GINGER, 2 CLOVES CRUSHED GARLIC, 1/2 TSP BLACK PEPPER

PUT ALL THE INGREDIENTS FOR THE SAUCE IN A SAUCEPAN AND SIMMER THE WHOLE TIME YOU'RE COOKING THE MEAT AND VEGETABLES.

SAUTE THE PURPLE ONION, ASPARAGUS, GINGER &  GARLIC IN THE OIL FOR 5 MINUTES. SET ASIDE. IN THE SAME PAN SAUTE THE PORK AND SCALLIONS UNTIL COOKED. ADD THE ASPARAGUS BACK TO THE MIX AND COOK FOR ANOTHER 5 MINUTES. 

IN A 3RD POT, COOK THE NOODLES ACCORDING TO THE DIRECTIONS. 

I SPRINKLED SOME HUNGARIAN PAPRIKA ON TOP JUST FOR FUN!

MIX EVERYTHING TOGETHER AND ENJOY!