Best Spicy Pork With Asparagus And Chile Recipes

SPICY PORK WITH ASPARAGUS AND CHILE

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.

PORK AND ASPARAGUS STIR-FRY

Steps:

• In a bowl, combine pork, half of the sherry, soy sauce, cornstarch and ginger to coat. Set aside.
• Cut each asparagus stalk into 4 pieces. Set aside.
• In a wok, heat oil over high heat and stir fry onions until fragrant. Add pork and stir fry until no longer pink.
• Add asparagus and mushrooms and stir fry for about 1 minute. Stir in chicken broth, sugar and remaining sherry. Stir fry until asparagus is tenercrisp.

SPICY STIR-FRIED PORK, ASPARAGUS, AND ONIONS WITH LEMON GRASS

Steps:

• Freeze the tenderloin until firm, 20 to 30 minutes. Cut the tenderloin crosswise into 1/3-inch-thick medallions. Slice each medaillon into 1/3-inch-wide strips.
• Combine the pork, 1 tsp fish sauce, and the soy sauce in a small bowl.
• Whisk the remaining 2 tbsp fish sauce, the chicken broth, lime juice, brown sugar, and cornstarch in a measuring cup.
• Combine garlic, lemon grass, red pepper flakes and 1 tbsp of the oil.
• Heat 1 1/2 tsps oil in a nonstick 12-inch skillet or in a wok over high heat until smoking; add half of the pork to the skillet and cook, stirring occasionally and breaking up the clumps, until well browned, about 2 minutes. Transfer pork to a bowl. Repeat with an additional 1 1/2 tsps oil and the remaining pork.
• Add 1 tbsp oil to the now-empty skillet or wok; add the asparagus and cook, stirring every 30 seconds, until lightly browned, about 2 minutes. Add the water, cover the pan, and lower the heat to medium. Steam the asparagus until tender-crisp, about 2 minutes; transfer the asparagus to the bowl with the pork.
• Add the remaining 1 1/2 tsps oil to the skillet or wok; add the onion and cook, stirring occasionally, until beginning to brown and soften, about two minutes.
• Clear the center of the skillet; add the garlic and lemon grass mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, about 1 minute, then stir the mixture into the onion. Return the pork and asparagus to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet/wok; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter and sprinkle with the thai basil. Serve immediately.

PORK AND ASPARAGUS SHEET-PAN DINNER

Steps:

• Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; brush with 2 teaspoons olive oil., In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in 1 section of prepared baking pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus., In same bowl, toss apple with 1 teaspoon olive oil. In a small bowl, mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan., Brush pork chops with remaining 1 tablespoon olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.

ORANGE PORK AND ASPARAGUS STIR-FRY

Steps:

• Grate 1 tsp peel from one orange and squeeze 1/4 cup juice.
• Cut peel and pith from other orange and cut it into 1/4 inch slices cutting each slice into quarters.
• In non stick skillet, heat 1/2 tsp olive oil over med heat til hot but not smoking.
• Add half the pork and sprinkle with 1/4 tsp salt and 1/8 tsp pepper.
• Cook 2 minutes or until pork loses pink color, stirring frequently.
• Transfer to plate.
• Repeat.
• To same skillet add asparagus, garlic, orange peel, remaining 1/4 tsp salt and water.
• Cover and cook about 2 minutes until tender crisp.
• Return pork to skillet.
• Add orange juice and orange pieces.
• Heat through stirring often.
• Serve.

P F CHANG'S SICHUAN-STYLE ASPARAGUS

Steps:

• The day prior to making this dish, drain and rinse 1 tbsp diced green chilies. Add to a bowl the drained chilies, soy sauce, chili-garlic sauce and rice vinegar. Refrigerate overnight.
• When ready to make the dish, add the content of the bowl to a food processor and pulse once or twice. Set aside.
• Slice the onion and trim and cut the asparagus spears into thirds. Grate the ginger and chop the garlic.
• Heat a dry wok or heavy frying pan on medium-high heat. It will be hot enough when water evaporates almost immediately after hitting the pan.
• Pour in the oil making sure to rotate the wok or pan to get all sides coated evenly as you pour.
• Toss in the ginger and garlic and stir-fry for one minute. Add the asparagus, onion and pureed green chili paste and stir-fry for another 2 minutes.
• Add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce.
• Remove from heat and place into a serving dish. Sprinkle with sesame seeds and serve.

SPICY PORK STIR-FRY

Steps:

• Cut the pork into 1/8-in. wide slices; cut each slice into 3-in. strips. In a bowl, combine the soy sauce, cornstarch, salt, sugar, ginger and cayenne. Add pork; toss to coat and set aside. , In a large skillet or wok, stir-fry onion, carrot and garlic in oil until crisp-tender. Remove with a slotted spoon and keep warm. , In the same skillet, stir-fry pork over medium-high heat until browned and no longer pink. Add onion mixture and peas; heat through. Serve in lettuce cups or over rice. Sprinkle with sesame seeds if desired.