2teaspoonscornstarch mixed with 3 tablespoons cold water
salt and pepper to taste
Instructions
In a small bowl, combine soy sauce, oyster sauce, chicken broth or water and cooking wine. Stir until well combined. Set aside.
Add half of the marinade to the pork. Toss until the meat slices are well coated with the sauce.
Heat oil in skillet or wok over high heat. Saute the garlic until it becomes translucent.
Add the slices of pork. Stir fry and cook for 5 to 7 minutes until brown all over.
Add the chayote or carrots, asparagus, cornstarch mixture, and the oyster sauce mixture. Cover and cook for 3 minutes until vegetables are tender-crisp. Season with pepper and salt if needed.
If you want a saucy stir-fry, add a little bit more water and simmer for 1 minute. Immediately remove from heat to avoid overcooking the vegetables.