Instructions: Cut pork diagonally into 1/4" thick pieces. Cut each slice into thin strips. Set aside.

Slice asparagus diagonally into 1" long pieces. Cut carrots into 2" long julienne pieces. Heat 1 tablespoon oil over medium-high heat in a large skillet. Add carrots, cook 5 minutes, stirring often. Add asparagus; cook 1 minute more. Lower heat to medium low. Add 1 tablespoon wine. Cover and cook until vegetables are tender crisp (4-5 minutes). Remove.

Heat remaining oil in skillet over medium heat. Add pork. Cook and stir until no longer pink (3-4 minutes). Turn heat to low. Combine rest of wine, lime juice, salt, pepper, ginger and lime peel. Add to skillet. Heat through; return vegetables to skillet; toss lightly, heat one minute. Serve immediately.

NOTES : Heres something my husband loved. He looked at it dubiously, until he tasted it. After all, it wasnt (insert manly grunt) steak.

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