Spring Selections


Most of us spent the long, frigid winter trying to warm up with stews and other hearty fixings, so the exciting arrival of May means it’s finally time to lighten up our dinner plates. With warmer weather comes a great selection of Spring vegetables that we can incorporate into our family’s meals. While making the switch from soups to salads is one great way to take advantage of the veggies with the best flavour and value this season, we at Canadian Food Services thought we would spice things up a bit more (literally) with a?recipe for a Spicy Spring Vegetable Stirfry! The best part about this recipe is you can incorporate whichever protein you prefer- from ground pork, to sliced steak or chicken breast- all your CFS meats will pair great with this dish.


Spicy Pork Asparagus Stir-Fry
Serves 4
Prep time: 15 minutes
Cook time: 10 minutes


? 2 tablespoons + 1/4 cup low sodium soy sauce
??2 tablespoons Chinese rice wine
??4 teaspoons cornstarch
??1 1/2 pounds ground pork (preferably coarsely ground) — or whichever protein you prefer
??2 tablespoons sesame oil, divided
? 1 pound thin asparagus spears, trimmed, cut into 1-inch pieces
??2 tablespoons minced peeled fresh ginger
??1 tablespoon chile garlic sauce
? 1/4 cup oyster sauce
??1 1/2 tablespoons honey
? 4 scallions, diced



  1. Whisk 2 tablespoons soy sauce, rice wine?and cornstarch in medium bowl. Add pork and mix lightly to blend.
  2. Heat 1 tablespoon sesame oil in heavy large wok (or deep skillet) over high heat. Add asparagus, ginger, and chile sauce. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate and set aside.
  3. Add remaining tablespoon sesame oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up pork into small pieces, about 4 minutes. Return asparagus mixture to wok. Add remaining 1/4 cup soy sauce, oyster sauce, and honey. Stir-fry until pork is cooked through, about 2 minutes. Add scallions; toss to incorporate.
  4. Serve over Jasmine rice, or quinoa for a healthier alternative.

HEALTHY HINT:?Asparagus is one of the most delicious spring vegetables, with a short growing season of just May and June.?It’s high in fibre, vitamin A, vitamin B6, thiamin (B1), vitamin K and potassium and contains a unique combination of anti-inflammatory phytochemicals.?


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