Ginger And White Asparagus Stir-Fry

• 2 small pork chops(trimmed and sliced thinly on
• the bias)
• 1 bunch white asparagus (rinsed, halved lengthwise and diced into 1-inch pieces)
• 4 stalks green onion (sliced on the bias into 1/2-inch pieces)
• 10-15 florets broccoli
• 1 can water chestnuts (halved)
• 1 C fresh snow peas
• 1/2 small onion (diced into small chunks or slices)
• 2 inches ginger root (peeled and finely minced)
• 2 handfuls Pad Thai rice noodles
• juice of a lemon
• 1/2 tsp honey
• 1 tbsp garlic chili sauce (eyeballed)
• 2 tbsp soy sauce (eyeballed)
• 1/2 tsp red pepper flakes (eyeballed)
• 1/2 tbsp ground ginger
• salt
• 2 tbsp vegetable or wok oil

1. 1. In a small bowl, combine the honey, lemon juice, garlic chili sauce, soy sauce, red pepper flakes and ground ginger. Whisk or mix together well. Set in pork and coat completely. Set bowl in refrigerator to marinate.Begin presoaking noodles in warm water.Begin chopping vegetables.
2. 2.After 45 minutes, preheat a wok with the oil over medium high heat until very hot. Add onion and ginger root and stir-fry 2-3 minutes or until very aromatic. Add pork with marinade and stir-fry for 2 minutes.
3. 3. Add water chestnuts,white asparagus and noodles and stir-fry 2 minutes. Add broccoli and green onion and stir-fry one to two mintues. Serve in wok on a trivet or in a nice serving platter.

pork, white asparagus, stalks green onion, broccoli, water chestnuts, snow peas, onion, ginger root, rice noodles, lemon, honey, garlic, soy sauce, red pepper, ground ginger, salt, vegetable

Taken from www.epicurious.com/recipes/member/views/ginger-and-white-asparagus-stir-fry-1214210 (may not work)