1 pound pork tenderloin, partially frozen until firm 
12 asparagus spears, tough ends removed 
4 medium carrots 
2 tablespoons vegetable oil, divided 
6 tablespoons dry white wine or chicken broth 
2 tablespoons lime juice 
1/8 teaspoon salt 
1/8 teaspoon black pepper 
1 teaspoon finely grated fresh ginger root 
1/2 teaspoon finely grated lime peel 
Cut pork diagonally into 1/4-inch thick piece. Cut each slice into thin strips. Set aside. Slice asparagus diagonally into 1-inch long pieces Cut carrots into 2-inch 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.