Spicy Pork With Asparagus and Chile
- Ready In:
- 3 tablespoons soy sauce, divided
- 1 tablespoon shaoxing wine or 1 tablespoon dry sherry
- 2 teaspoons cornstarch
- 12 ounces ground pork (preferably coarsely ground, sometimes labeled chili-grind)
- 3 teaspoons sesame oil, divided
- 12 ounces asparagus spears, thin to medium sized, trimmed, cut on extreme diagonal into 1/2- to 3/4-inch pieces
- 1 red jalapeno chile, minced with seeds
- 1 tablespoon fresh ginger, peeled minced
- 2 tablespoons oyster sauce
- 1 teaspoon honey
- 2 green onions, thinly sliced on diagonal
- fine sea salt
- Whisk 1 tablespoon soy sauce, rice wine, and cornstarch in medium bowl. Add pork; toss to blend. Heat 2 teaspoons oil in heavy large wok or deep skillet over high heat. Add asparagus, chile, and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate. Add remaining 1 teaspoon oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up pork into small pieces, 2 to 3 minutes. Return asparagus mixture to wok. Add remaining 2 tablespoons soy sauce, oyster sauce, and honey; stir-fry until pork is cooked through, adding water by tablespoonfuls if dry, about 2 minutes. Add green onions; toss to incorporate. Season to taste with sea salt and freshly ground black pepper.
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RECIPE SUBMITTED BY
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.