Wednesday, April 20, 2011

Spicy Pork with Asparagus

Somehow, Bon Appetit managed to make this stir-fry look so fresh and lovely in its April issue, but I suspect it had something to do with lighting and, uh, the professional taking the pictures.  I don't have that kind of skill or equipment, but I still think this recipe was worth sharing.

Ready in under a half hour, this was a great weeknight dinner.  I marinated the meat while I sliced asparagus and minced ginger; after that everything gets a quick sautee, then served on whatever rice or noodles you prefer. Just one minor change, I didn't have a red jalapeno handy, so I added a tablespoon of chili garlic sauce with the oyster sauce.

Spicy Pork with Asparagus

What's in it:

3 tablespoons soy sauce, divided
1 tablespoon rice wine or dry Sherry (I used mirin, found in the Asian food section at my grocery store)
2 teaspoons cornstarch
12 ounces ground pork
3 teaspoons Asian sesame oil, divided
12 ounces thin to medium asparagus spears, trimmed, cut 1-1 1/2 in pieces 
1 Tbsp minced peeled fresh ginger
2 Tbsp oyster sauce
1 Tbsp chili garlic sauce
1 tsp honey
2 green onions, thinly sliced on diagonal

How to make it:

Whisk 1 tablespoon soy sauce, rice wine, and cornstarch in medium bowl. Add pork; toss to blend. 

Heat 2 teaspoons oil in large saucepan over high heat. Add asparagus and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate.

Add remaining 1 teaspoon oil to pan. 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 pan. Add remaining 2 tablespoons soy sauce, oyster sauce, chili garlic sauce and honey; stir-fry until pork is cooked through, adding water by tablespoonfuls if dry, about 2 minutes.  Add green onions; toss to incorporate. Season to taste with salt and pepper.

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