Spicy Pork and Asparagus Stir Fry
adapted from Bon Appetit
2 tablespoons + 1/4 cup soy sauce
2 tablespoons xiaoxing wine (Chinese rice wine) (can sub dry sherry)
1 tablespoon cornstarch
1 1/4 pounds ground pork (I grind my own, but packaged is fine!)
1 tablespoon sesame oil
1 pound asparagus spears, ends trimmed, cut into 1/2- to 3/4-inch pieces – tips reserved in a separate small bowl
2 tablespoons minced, peeled fresh ginger
2 large cloves garlic, minced
2 tablespoons chile garlic sauce
2 tablespoons oyster sauce
1 tablespoon honey
4 scallions, sliced
1/2 cup water (or as needed)
Whisk 2 tablespoons soy sauce, Shaoxing and cornstarch in medium bowl. Add pork and mix lightly to blend.
Heat 1 tablespoon sesame oil in heavy large wok (or deep skillet) over high heat. Add asparagus (without tips), chile sauce, ginger and garlic. Toss until asparagus is crisp-tender, about 3 minutes. Transfer asparagus mixture to plate and set aside.
Add pork mixture to the wok and stir-fry until browned, using spoon to break up pork into small pieces, about 4 minutes. Return asparagus mixture to wok, along with the asparagus tips, remaining 1/4 cup soy sauce, oyster sauce, and honey. Stir-fry until pork is cooked through, about 2 minutes. Add scallions and toss to incorporate. Add up to an additional 1/2 cup water for more sauce, if desired.
Serve over Jasmine rice with chile garlic sauce on the side.
I knew when I saw Sarah post this that it would make an appearance on my blog. This is right up my alley – moderately spicy, slightly sweet, with the beautiful combination of sesame oil, ginger and scallions to bring it all together. And you know what? It was twice as good as I thought it would be. Spectacular, even. I need to hurry up and make it again while asparagus is still in season.