Asian Moon Stir Fried Pork with Rice

1 lb. thinly sliced strips of boneless pork tenderloin
1/4 cup lightly soy sauce
1/2 teaspoon Five Spice Oriental Seasoning
Stirfry:
1/4 cup chicken broth
2 teaspoons cornstarch
1 tablespoon vegetable oil
1/2 teaspoon minced garlic
1 teaspoon grated ginger root
2 cups chopped Chinese cabbage or bok choy
4 green onions, sliced thin
2 cups sliced fresh asparagus
4 cups prepared white rice

Mix thin strips of thinly sliced pork tenderloin with soy sauce and Five Spice Oriental Seasoning in a shallow bowl, and refrigerate while preparing the vegetables.

In a small bowl, combine chicken broth with cornstarch and set aside.

Preheat a wok or large skillet over high heat. Add oil, then stirfry garlic and ginger root for 30 seconds. Add Chinese cabbage, stirfry 2 minutes, then add onions and asparagus, stir frying for 1 minute. Remove vegetables.

Add pork to the skillet and heat for 3 - 5 minutes or until browned. Add chicken broth mixture and heat over high flame for 3 � 4 minutes until thick. Add vegetables and cook for 2 minutes, then serve over rice.