Spicy Pork with Asparagus and Chili
Servings 4 people
Ingredients
- 4 tablespoon low sodium soy sauce
- 1 tablespoon rice wine (or brandy)
- 2 ½ teaspoon cornstarch
- 1 lb ground pork
- 2 ½ tablespoon sesame oil (or vegetable oil) divided
- 2 bunches thin to medium asparagus, trimmed, cut diagonal into ½-inch pieces
- 1 small jalapeño, minced with seeds *
- 1 teaspoon ground ginger
- 2 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 3 green onions, thinly sliced on diagonal
- Salt and pepper, to taste
Instructions
- 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.
Notes
*Remove membranes and seeds for less heat or omit for a mild dish
Adapted from Bon Appetit Magazine