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Pork and Asparagus Stir-Fry
with rice / coconut lime smoothie

Active: 30 Total: 50
Slice pork chops into thin strips for a stir-fry that is hearty and satisfying. A simple marinade helps to build even more flavor before you make this quick-cooking dish.


Basmati Rice (for 2 nights):
  • Water - 1 3/4 cups
  • Rice, basmati - 1 cup (sub regular rice but follow cooking instructions for regular rice)
Pork and Asparagus Stir-Fry:
  • Pork chops, boneless - 1 lb , thinly sliced
  • Tamari - 1 Tbsp + 3 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Asparagus - 10 oz , trimmed and chopped
  • Garlic - 2 cloves , chopped
  • Ginger (opt) - 1 tsp , grated
  • Water - 1/4 cup + 1 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Honey - 1 tsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Chives - 1 tsp , chopped
  • Cornstarch - 2 tsp
  • Oil, cooking - 1 Tbsp
Coconut Lime Smoothie:
  • Coconut milk, light - 1 cup
  • Bananas - 1
  • Ice - 2 cups
  • Yogurt, plain or Greek - 1/2 cup
  • Lime juice - 2 tsp


  1. Cook rice - (This makes enough for two nights.) Fill a saucepan with water (portion for rice) and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
  2. Marinate pork - Thinly slice pork chops (the thinner you slice them, the faster they will cook). Combine with first part of Tamari and rice vinegar. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  3. Asparagus / Garlic / Ginger - Prep as directed. Store asparagus in one container. Combine garlic and ginger in another container. (Can be done up to 5 days ahead)
  4. Make sauce - Combine garlic, ginger, second part of Tamari, first part of water (portion for stir-fry), toasted sesame oil, honey, and red pepper flakes. (Can be done up to 5 days ahead)
  5. Chives - Chop chives.
  6. Make slurry - Whisk together second part of water and cornstarch.
  7. Make smoothie - Combine coconut milk, bananas, ice, yogurt, and lime juice in a blender. Blend until smooth.

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  1. Heat cooking oil in a wok over medium-high heat. Add asparagus and saute for 3 minutes.
  2. Drain marinade off pork (discard marinade) and add pork to asparagus. Stir-fry until golden brown on the outside and nearly cooked through, ~5 minutes.
  3. Add sauce to stir-fry. Give slurry a stir and add it to stir-fry. Simmer until sauce thickens, ~2 minutes more.
  4. If rice was made ahead, reheat in the microwave. (Reserve 1 cup / 158 g for Thursday; amount for 4 servings, adjust if customizing.)
  5. Serve stir-fry over rice with chives on top. Enjoy smoothie on the side.



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