Pork and Asparagus Stir-Fry

I got this recipe from a Canadian Living Magazine. Our family really liked it. I used sherry, but you can use Chinese wine. You can use a different kind of mushroom if you prefer. I served it over rice.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 8  ounces  pork loin chops, julienned
• 2  tablespoons dry sherry
• 1  tablespoon soy sauce
• 2  teaspoons cornstarch
• 1  teaspoon  grated gingerroot
• 1  lb asparagus, trimmed
• 2  teaspoons canola oil
• 3  green onions, cut into 11/2 inch (4 cm)
• 1  cup  sliced  shiitake mushroom caps
• 1⁄2 cup chicken broth
• 1  teaspoon granulated sugar

Directions

1. In a bowl, combine pork, half of the sherry, soy sauce, cornstarch and ginger to coat. Set aside.
2. Cut each asparagus stalk into 4 pieces. Set aside.
3. In a wok, heat oil over high heat and stir fry onions until fragrant. Add pork and stir fry until no longer pink.
4. Add asparagus and mushrooms and stir fry for about 1 minute. Stir in chicken broth, sugar and remaining sherry. Stir fry until asparagus is tenercrisp.