Spicy Pork With Asparagus and Chile

Submitted by Queen Dana

"Recipe by Jill Dupleix. April 2011 Bon Appetit. Be sure to have all of your ingredients prepped and measured before beginning to make this quickly cooked stir-fry. Read More http://www.bonappetit.com/recipes/2011/04/spicy_pork_with_asparagus_and_chile#ixzz1cC2ej4wi"

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4

ingredients

• 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

directions

1. 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.