Gingered Pork & Asparagus

Mmmmmmm.... asparagus.  I skipped the rice/noodles and served it with homemade biscuits.

6 T. apple juice
6 T. soy sauce
4 garlic cloves, minced
1 T. ground ginger
1 lb. pork, thinly sliced
2 T. oil
1 lb. fresh asparagus, cut into 1 inch pieces
1 1/2 tsp. cornstarch

In a large resealable plastic bag or shallow glass container, combine juice, soy sauce, garlic, and ginger.  Remove 1/2 cup to set aside.  Add pork to the bag.  Seal, cover chicken with marinade, and refrigerate for 1 hour.  In a large skillet over medium-high heat, stir-fry the pork in oil until done.  Remove pork from skillet and set aside.  In the same skillet, stir-fry the asparagus for 2-3 minutes or until crisp-tender.  Stir cornstarch into reserved marinade.  Add to skillet.  Bring to a boil and cook for 2 minutes or until thickened.  Return pork to the skillet and heat through.  Serve over rice or noodles.