This is the last asparagus post of the year. *tear*
While I love, love, love roasted and grilled asparagus, I’m glad I was able to utilize it in a lot of other ways this year, including a fair amount of stir fry type dishes. I have no idea why I’d never really thought to do that before, but it works beautifully. The asparagus retains its gorgeous color and remains crisp, adding a great texture to dishes.
Like most stir fries, this dish is ready in no time. It’ll take you like 3 times as long to cook your brown rice as it will to make this recipe (which is precisely why I started freezing cooked brown rice for easy reheating). But, this is a dish with simple yet bold ingredients – from a spicy chile, to sweet honey, to rich oyster sauce – so it doesn’t necessitate a lengthy cooking time to develop flavor.
I didn’t realize until the end that I was out of green onions, so those didn’t make it on here. I added some chili paste to this to ramp up the heat, and I’ve added that in the ingredients below. You can always leave the recipe as is and just keep a bottle of Sriracha on the table so people can decide whether or not they want to increase the spiciness (by the way, the answer to that conundrum is almost always, “Yes, I would like to increase the spiciness”).
Spicy Pork with Asparagus and Chile
3 Tbsp. soy sauce, divided
1 Tbsp. Shaoxing Chinese rice wine or dry Sherry
2 tsp. cornstarch
12 oz. ground pork (preferably coarsely ground)
3 tsp. Asian sesame oil, divided
12 oz. thin to medium asparagus spears, trimmed, cut on extreme diagonal into 1/2- to 3/4-inch pieces
1 red jalapeño chile, minced with seeds
1 Tbsp. minced peeled fresh ginger
2 Tbsp. oyster sauce
1 tsp. honey
2 tsp. chili paste, like Sambal Oelek (optional)
2 green onions, thinly sliced on diagonal
Whisk 1 Tbsp. soy sauce, rice wine or sherry, and cornstarch in medium bowl. Add pork; toss to blend.
Heat 2 tsp. oil in heavy large wok or deep skillet over high heat. Add asparagus, jalapeño, and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate.
Add remaining teaspoon oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up pork into small pieces, 2 to 3 minutes. Return asparagus mixture to wok. Add remaining 2 tablespoons soy sauce, oyster sauce, honey, and chili paste (if using). Stir-fry until pork is cooked through, about 2 minutes. If mixture becomes too dry add a tablespoon or two of water. Add green onions and toss to incorporate. Season to taste with salt and pepper if necessary.