Pork Stir-Fry

• 1 lb. pork tenderloin
• 1 Tbsp. oil
• 1/4 tsp. salt
• 1 pkg. frozen asparagus
• 1/2 c. water
• 1 1/2 c. bean sprouts
• 1 Tbsp. soy sauce
• 1 clove garlic, minced
• 1 Tbsp. cornstarch
• 1/2 tsp. minced ginger root
• dash of mace
• 8 cherry tomatoes, quartered
• 2 c. hot cooked rice

1. Trim fat from pork.
2. Cut pork diagonally into 1/4-inch slices. Quickly brown pork slices in hot oil.
3. Stir constantly. Remove from heat and sprinkle with salt.
4. Reduce heat. Add asparagus and 1/4 cup water to frying pan and cook, covered, for 5 minutes. Combine soy sauce, garlic, cornstarch, ginger and mace with 1/4 cup water.
5. Stir into vegetables.
6. Return pork to pan and cook 3 to 4 minutes, stirring occasionally.
7. Stir in tomatoes and heat through.
8. Serve with rice.

pork tenderloin, oil, salt, frozen asparagus, water, bean sprouts, soy sauce, clove garlic, cornstarch, ginger root, mace, tomatoes, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687658 (may not work)