Ingredients

The following ingredients have 4 Servings
  • 4 tbsp low sodium soy sauce
  • 1 tbsp rice wine (or brandy)
  • 2 1/2 tsp cornstarch
  • 1 lb ground pork
  • 2 1/2 tbsp sesame oil (or vegetable oil) (divided)
  • 2 bunches thin to medium asparagus, trimmed, cut diagonal into 1/2-inch pieces
  • 1 small jalapeño, minced with seeds *
  • 1 tsp ground ginger
  • 2 tbsp oyster sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 3 green onions, thinly sliced on diagonal
  • Salt and pepper, to taste

Instruction

  • In a medium bowl, whisk together the soy sauce, rice wine (or bandy), and cornstarch. Add the pork and gently mix by hand to blend.
  • Heat 2 tablespoons of oil in a heavy large wok or deep skillet over medium-high heat. Add asparagus and jalapeno. Toss until asparagus is crisp-tender, about 3-4 minutes. Using slotted spoon, transfer asparagus and jalapeno mixture to plate.
  • Add remaining  tablespoon of oil to skillet. Add the pork and cook until browned, using wooden spoon to break up pork into small pieces, 2 to 3 minutes.
  • Return asparagus mixture to skillet. Add oyster sauce, honey, rice vinegar, and green onions (reserve a small amount for topping, if desires) . Cook until pork is cooked through, about 2 minutes. Season to taste with salt and black pepper. Serve over steamed rice and top with green onions.