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)
How to make it: