In a medium bowl, whisk together the soy sauce, rice wine (or bandy), and cornstarch. Add the pork and gently mix by hand to blend.
Heat 2 tablespoons of oil in a heavy large wok or deep skillet over medium-high heat. Add asparagus and jalapeno. Toss until asparagus is crisp-tender, about 3-4 minutes. Using slotted spoon, transfer asparagus and jalapeno mixture to plate.
Add remaining tablespoon of oil to skillet. Add the pork and cook until browned, using wooden spoon to break up pork into small pieces, 2 to 3 minutes.
Return asparagus mixture to skillet. Add oyster sauce, honey, rice vinegar, and green onions (reserve a small amount for topping, if desires) . Cook until pork is cooked through, about 2 minutes. Season to taste with salt and black pepper. Serve over steamed rice and top with green onions.