Pork and Asparagus with Butter Ponzu Sauce

Name: Pork and Asparagus with Butter Ponzu Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Thinly sliced pork; 1 tbsp Sake; 1 clove Garlic; 1 dash Plain flour; 1 tbsp Margarine; 1 bunch Asparagus; 1/2 packet Shimeji mushrooms; 3 tbsp Ponzu; 1 Black pepper

cookpad.japan @cookpad_jp

The asparagus I had in my fridge was about to go bad, so I used it as a main ingredient!
I usually flavor the dish sweet and salty, so I made it refreshing.

I used margarine, but you can use butter as well. Recipe by Necchan

The asparagus I had in my fridge was about to go bad, so I used it as a main ingredient!
I usually flavor the dish sweet and salty, so I made it refreshing.

I used margarine, but you can use butter as well. Recipe by Necchan

cookpad.japan @cookpad_jp

The asparagus I had in my fridge was about to go bad, so I used it as a main ingredient!
I usually flavor the dish sweet and salty, so I made it refreshing.

I used margarine, but you can use butter as well. Recipe by Necchan

The asparagus I had in my fridge was about to go bad, so I used it as a main ingredient!
I usually flavor the dish sweet and salty, so I made it refreshing.

I used margarine, but you can use butter as well. Recipe by Necchan

Saved

Ingredients

4 servings

300 gramsThinly sliced pork
1 tbspSake
1 cloveGarlic
1 dashPlain flour
1 tbspMargarine
1 bunchAsparagus
1/2packet Shimeji mushrooms
3 tbspPonzu
1Black pepper

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Steps

1

Cut the asparagus into bite-sized pieces. Separate the shimeji mushrooms into small pieces. Rub the grated garlic and sake onto the thinly sliced pork, and lightly coat with flour.
2

Heat the butter in a frying pan over medium heat, and stir-fry the pork. When it's about 50% cooked, add the asparagus and shimeji mushrooms, then continue stir-frying.
3

When cooked through, swirl in the ponzu, and mix over high heat. Serve on a plate, sprinkle with black pepper, and you're done.