Pork & Asparagus Stir Fry

Ingredients

1 teaspoon grated orange zest, plus 1/4 cup juice

1/4 cup low salt soy sauce

1/4 cup rice vinegar

1 tablespoon cornstarch

2 tablespoons vegetable oil

2 boneless pork chops, thinly sliced

3 cloves garlic, minced

1 8 oz water chestnuts

6 button mushrooms, sliced

1 bunch of fresh asparagus

Directions

In a medium bowl combine orange zest, juice, soy sauce, vinegar and cornstarch. Set aside.

In a large skillet heat the vegetable oil over medium high heat. Put the pork in the skillet and brown 2 minutes on each side. Transfer to a plate.

Then add the water chestnuts and garlic and cook for 2 minutes (careful...it's going to spit at you a bit). Add the asparagus and 1/2 cup of water. Cover and cook for 3 minutes. Uncover, add the mushrooms and cook for an additional 3 minutes until the water evaporates.

Add the pork and the orange mixture. Cook for 3 minutes until pork is cooked through and the orange mixture thickens. Serve over rice.