- 3 tablespoons soy sauce
- 1/2 teaspoon five spice
- 1 tablespoon corn starch
- 1 1/2 cups chicken broth
- 2 cloves garlic, chopped
- 1/2 lb pork tenderloin, cut in thin strips
- 1 lb asparagus, cut into 1′′ pieces
- 1 tablespoon peanut oil
Mix pork, soy sauce and five spice powder in bowl and let stand. Mix corn starch and chicken broth.
Heat wok. Chow garlic in oil for a few seconds, add asparagus. Cook 2 minutes then remove.
Cook pork in two batches. Return asparagus.
Add chicken broth mix and bring to a boil.