Quick Cook: Asparagus & Pork Stir-fry - East Bay Times

As with any stir fry, good prep is key to this tasty pork dish. Have all of your ingredients measured, prepared and ready to go before you turn on the stove. You could even prep ingredients in advance (over the weekend perhaps?) for a super quick supper.

It is important to cook each ingredient separately before briefly tossing all the components together. This gives you the control you need to cook each component to perfect “done-ness,” resulting in both well-seared, fully cooked meat and bright tender-crisp vegetables. You’ll want a very hot pan and to keep the food moving as you cook to achieve the right texture. If you have a well-seasoned wok, even better.

This combination of ground fatty pork and asparagus is great over steamy rice or your favorite noodles. You could also use it as a filling for lettuce cups. In place of asparagus, you could use pretty much any green vegetable: green beans or yard long beans, or your favorite Asian leafy vegetable.

Serves 2

Ingredients:

1-2 tablespoons vegetable oil (for cooking the asparagus)

1 tablespoons finely minced ginger

12 ounces asparagus, cut into 1 inch pieces on the diagonal

½ pound ground pork

2 tablespoons soy sauce

1 tablespoon Shaoxing Chinese rice wine (or substitute sherry)

2 teaspoons cornstarch

1 teaspoon red chili flakes

1 tablespoon vegetable oil (for cooking the pork)

2 cloves garlic, finely minced

Stir fry sauce

2 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon sesame oil

Directions:

Combine the ground pork with the soy sauce, Shaoxing wine, cornstarch and chili flakes. Mix well and set aside to quickly marinate while you cook the asparagus. In a small bowl, mix together the stir (oyster sauce, sugar, and sesame oil)

Heat the wok over high heat and then add 1-2 tablespoons vegetable oil.  Stir fry the minced ginger and asparagus, cooking until the asparagus is bright green and tender-crisp, about 2 minutes. Transfer the asparagus to a platter.

Heat the wok on high heat and add 1 tablespoon vegetable oil (if there is oil remaining in the pan, you can omit adding more).  Once the oil is hot add the garlic and fry for 15-30 sec and then add the seasoned pork, breaking it up as you add it to the pan.

Stir fry the pork for 4-5 minutes until browned and fully cooked. If there is considerable fat collected in the bottom of the pan (this will depend on the fat content of the pork), pour most of it off.

Continuing over high heat, add the cooked asparagus back to the pan and toss with the pork. Drizzle with the stir fry sauce and toss again to combine. Taste and adjust to your preference and serve immediately.

San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess (www.alittleyum.com), focuses on family food adventures and recipes with global flavors. 

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https://www.eastbaytimes.com/2019/04/13/quick-cook-asparagus-pork-stir-fry/

2019-04-13 13:45:00Z
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