Name: Stir-Fried Pork and Asparagus
Total time: 30 min
Ingredients: 2 tablespoons soy sauce , divided; 1 tablespoon Shaoxing wine or dry sherry; 1 teaspoon cornstarch; ¼ teaspoon white pepper; 1 pound ground pork; 2 tablespoons oyster sauce; 1 teaspoon toasted sesame oil; 5 teaspoons vegetable oil , divided; 1 pound asparagus , trimmed and sliced thin on sharp bias; 3 garlic cloves , minced; 1 tablespoon minced fresh ginger

Why This Recipe Works

Quick-cooking ground pork made a low-fuss stir-fry; we coated the meat in cornstarch to keep it juicy, not pebbly. We cut asparagus into long, thin slices and cooked them after the pork was done to keep them fresh and crisp.

Before You Begin

Serve with rice.

Instructions

Whisk 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine or dry sherry, 1 teaspoon cornstarch, and ¼ teaspoon white pepper together in large bowl. Add 1 pound ground pork and mash with your hands or silicone spatula to combine. Combine 2 tablespoons oyster sauce, 1 teaspoon toasted sesame oil, and remaining 1 tablespoon soy sauce in second bowl.

Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork mixture and cook, breaking pork into small pieces, until no pink remains, 3 to 5 minutes. Transfer pork to large plate.

Heat remaining 2 teaspoons vegetable oil in now-empty skillet over high heat until just smoking. Add 1 pound trimmed and thinly sliced asparagus and cook, stirring frequently, until bright green, about 2 minutes. Stir in 3 minced garlic cloves and 1 tablespoon minced fresh ginger and cook until fragrant, about 1 minute. Stir in pork (and any accumulated juices) and oyster sauce mixture and cook, stirring constantly, until heated through, about 1 minute. Serve.