Pork and Asparagus with Butter Ponzu Sauce

1. 1

   Cut the asparagus into bite-sized pieces.

2. 2

   Separate the shimeji mushrooms into small pieces.

3. 3

   Rub the grated garlic and sake onto the thinly sliced pork, and lightly coat with flour.

4. 4

   Heat the butter in a frying pan over medium heat, and stir-fry the pork.

5. 5

   When it's about 50% cooked, add the asparagus and shimeji mushrooms, then continue stir-frying.

6. 6

   When cooked through, swirl in the ponzu, and mix over high heat.

7. 7

   Serve on a plate, sprinkle with black pepper, and you're done.

* Per serving · 4 servings · Values may vary.

No additional tips available.