Pork and Asparagus Stir-Fry

Ingredients for Pork and Asparagus Stir-Fry

• 3 teaspoons peanut or vegetable oil, divided

• 900g asparagus, trimmed, cut on a diagonal into (1"–2") pieces

• Sal kosher

• 230g de carne de porco moída

• 6 spring onions, white and pale green parts only, finely chopped

• 5 dentes de alho, finamente picados

• 1 (2") pedaço de gengibre, descascado, finamente picado

• 2 tablespoons Shaoxing wine (Chinese rice wine) or medium-dry sherry

• 2 colheres de sopa de molho de soja

• 1 colher de chá de óleo de gergelim torrado

• Cooked rice and store-bought chilli crisp (for serving)

Heat 1 teaspoon peanut oil in a large skillet over high. Once pan is hot (oil will be lightly smoking), add half of asparagus and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer asparagus to a plate. Add 1 teaspoon peanut oil to skillet (no need to wipe it out) and repeat process with remaining asparagus.

Reduce heat to medium-high; add remaining 1 teaspoon peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and cook, undisturbed, until meat begins to brown underneath, about 2 minutes. Break up meat with a wooden spoon and add spring onions, garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. Add wine and soy sauce and return asparagus to skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.

Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and chilli crisp.

Aviso Legal

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