Pork Tenderloin with Asparagus and Lily Bulb
What You Will Need
Ingredients
- Asparagus 200g(peel and sectioned)
- Lily bulb 70g
- Pork Tenderloin 150g(stripped)
- Diced red pepper 15g
- Minced onion 10g
- Lee Kum Kee Minced Garlic 10g
Marinade
- Lee Kum Kee Supreme Authentic First Draw Soy Sauce 1 tsp
- Sugar 1/2 tsp
- Cornstarch 1/2tsp
Seasoning
- Lee Kum Kee Supreme Authentic First Draw Soy Sauce 1 tbsp
- Sugar 1 tsp
- Water 1 tbsp
- Cornstarch water, some
Made with
Lee Kum Kee products
How to make it
-
Mix the marinade with the pork and set aside.
-
Boil asparagus and drain. Set aside.
-
Heat the wok with oil, add the pork and stir-fry over medium heat until half-cooked. Then add onion, garlic, and red pepper and stir-fry until fragrant. Add asparagus, lily bulbs, and seasonings and stir-fry over medium heat until the pork is fully cooked.
-
Tip:
Stir-fry Lily bulbs lightly at the end in order to keep it in good texture.
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