Asparagus and Pork Stir Fry
Serves 4
Adapted from Bon Appétit
3 teaspoons vegetable oil
2 pounds asparagus, trimmed, cut on a diagonal into 2 inch pieces
1 pound ground pork
6 green onions, finely chopped
6 garlic cloves, minced
2-3 inch piece ginger, minced
2 tablespoons Shaoxing wine (Chinese rice wine) or medium-dry sherry
2 tablespoons soy sauce
1 teaspoon sesame seed oil
Rice, for serving
Heat a large pan over medium-high heat. Add 1 teaspoon of oil to the pan and let it heat up. Add half of the asparagus and a few pinches of salt and let cook, about 4-5 minutes. Toss only once or twice so asparagus can blister.
Transfer to a plate and repeat first step with remaining oil.
Add 1 teaspoon of oil to the pan and let it heat up. Add ground pork to the pan and spread it out over the pan. Add a few pinches of salt over top and let sit for a few minutes, undisturbed, allowing pork to brown. Break up meat down to bit-sized pieces with a wooden spoon.
Add green onions, garlic, and ginger to the pan and mix everything together. Cook until pork is crisp and the mixture is fragrant, about 2-3 minutes.
Add Shaoxing wine and soy sauce to the pork and mix. Add in asparagus and mix everything together well. Let everything cook together for about 2 minutes.
Eat over rice and garnish with sesame seed oil and sesame seeds.
Enjoy!
