Best Chinese Pork And Asparagus Recipes

CHINESE PORK AND ASPARAGUS image

Categories Pork

Yield 4 people

Number Of Ingredients 12

1 tablespoon cornstarch
3 tablespoons Chinese rice wine, such as Shaoxing, or sake
1 tablespoon peanut oil
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
2 teaspoons sugar
2 dried hot chiles
3 scallions, minced
1 pound boneless pork shoulder, thinly sliced
1/2 pound asparagus, sliced on the diagonal into 1-inch lengths
2 tablespoons toban djan, a fermented chile-bean sauce (see Note)
Steamed jasmine rice, for serving

Steps:

In a small bowl, whisk the cornstarch with 1 tablespoon of the rice wine. Place a large wok or large skillet over high heat. Add the oil to the wok and swirl until it starts to smoke. Add the ginger, garlic, sugar, dried chiles and scallions and stir-fry for 30 seconds. Add the pork and cook, stirring, until charred in spots, then add the asparagus and stir-fry for 3 minutes. Add the chili-bean sauce, the remaining 2 tablespoons of rice wine and the cornstarch slurry and cook for 1 minute. Transfer the pork and asparagus to a platter and serve with jasmine rice.

Chinese Ground Pork and Asparagus image

Number Of Ingredients 11

3 tablespoons Soy sauce
1 tablespoon Dry sherry
2 teaspoons Cornstarch
1 pound Pork (ground)
3 tablespoons Sesame oil
1 bunch Aspargus (trimmed to 1/2" to 3/4" pieces)
1 Jalapeno (red or green)
1 tablespoon Ginger (minced)
2 tablespoons Oyster sauce
1 teaspoon Honey
2 Green onions (thinly sliced)

Steps:

Whisk 1 tablespoon soy sauce, rice wine, and cornstarch in medium bowl. Add pork; toss to blend. Heat 2 teaspoons oil in heavy large wok or deep skillet over high heat. Add asparagus, chile, 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 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, 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 sea salt and freshly ground black pepper.