It’s 80 degrees. Then it’s 60. Then 80. Then 45 with rain and hail. Who can plan a menu when Spring is so fickle? So, instead of exerting too much brain power over it, we’ve just been eating paninis and the crepes. Truth be told, I’ve just been unmotivated lately. Don’t feel like designing, or writing, or cooking, or cleaning.
I’ve also been doing something fairly rare – watch TV. (Not because we’re anti-television, but because we’re usually too fried by the time the kids are asleep…we’re not far behind.)
The Notebook was on. And hello…I have to watch that (never mind that we own it on DVD.) Stayed up until 11pm. The next night I watched Iron Man until I couldn’t keep my eyes open (another one we own.) And then I did the unthinkable. I actually stayed up way too late watching an episode of Celebrity Apprentice for the first time. I was glued.
But then, fabulous Melissa posted this recipe. It knocked me back into my senses. Remember when I said I would choose Asian over Italian? This is why. Right here. I couldn’t live without meals like this one, which includes some of my favorite things: pork, asparagus, and sesame oil. It’s spicy, making your mouth tingle, but with a hint of sweetness, and served over rice making me so happy.
I still don’t want to clean, but nothing is ever going to change that.
Spicy Pork Asparagus Stir Fry
Serves 4
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients
• 2 tablespoons + 1/4 cup soy sauce
• 2 tablespoons Shaoxing (Chinese rice wine)
• 4 teaspoons cornstarch
• 1 1/2 pounds ground pork (preferably coarsely ground)
• 2 tablespoons sesame oil, divided
• 1 pound thin asparagus spears, trimmed, cut into 1/2- to 3/4-inch pieces
• 2 tablespoons minced peeled fresh ginger
• 2 tablespoons chile garlic sauce
• 1/4 cup oyster sauce
• 1 tablespoon honey
• 4 scallions, sliced
Directions
Whisk 2 tablespoons soy sauce, Shaoxing and cornstarch in medium bowl. Add pork and mix lightly to blend.
Heat 1 tablespoon sesame oil in heavy large wok (or deep skillet) over high heat. Add asparagus, chile sauce and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate and set aside.
Add remaining tablespoon sesame oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up pork into small pieces, about 4 minutes. Return asparagus mixture to wok. Add remaining 1/4 cup soy sauce, oyster sauce, and honey. Stir-fry until pork is cooked through, about 2 minutes. Add scallions; toss to incorporate.
Serve over Jasmine rice.
(from Melissa at Alosha’s Kitchen)
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{ 17 comments… read them below or add one }
I am TOTALLY making this. I have asparagus coming out of my ears and I was looking for something new. Thanks AMY!!!!
Yay! Report back…I can’t get enough of it right now. Shall be picking more up at the Farmer’s Market tonight. I’ve been marinating it in balsamic and olive oil and then throwing it on the grill for a few minutes. Yum-o.
This looks so delicious and I love that the recipe is so simple! What a wonderful, fun weeknight dish. Thanks for sharing!
Don’t you just hate being in funks like that? I find that sometimes, I’m just burnt out on everything — including cooking. I hate it.
But, I also find that sometimes it only takes one good home cooked meal to get you right back in the groove. This pork looks deeeelish. Hope you’re out of your funk!
I’ll have to remember dishes like this one next time I have a hankering for Asian fare. I still don’t have my “Asian cooking chops” which means I can’t ad-lib quite as well with Asian cuisine as I can with others… so guidelines are always helpful!
I *will* be making this very soon. It looks so easy and so yummy! I’ve been stuck on pastas and beef this week.
There was a recipe like this in the last bon appetit and I keep eying it, even with this meat hiatus I’m on. The flavors in it just sound SO GOOD.
I go through phases with tv. Or it’s more like, once I start I can’t stop. So I’ve had to cut out Grey’s during boards studying otherwise I’d spend all day watching it. As soon as Monday is over though…I am going to overdose on McDreamy and I am going to love it. (And yes. I was talking to you. In my post. No pressure, though, I know you must be crazy busy!)
I haven’t seen Grey’s Anatomy, but that’s the next series on my list to watch while on the treadmill. I totally want to see you! Trying to figure it out…
Yum….stir-fry with my favorite veggie! Melissa you done good girl! You have been coming up with some amazing stuff lately!
Amy – thanks for re-posting and just in case you didn’t know….clean is highly overrated!
It SO is. Dirt is good for us, right? Between you, Melissa, and Rebecca, I’m always well fed.
Lisa ?
yes?
Lisa, I think Melissa was trying to make a heart emoticon, but my silly program doesn’t convert it.
Glad you liked this. Remember Sunday when I drove all day and then worked OT? I thought there was no way I could make dinner after that, but I did because it was round two of this recipe. So easy to put together, and so, so satisfying. I love “bowl and spoon” meals more than anything. Give me Asian or Indian food over rice and plop me on the couch and all my troubles go away…
I’ll stop rambling. Seriously, glad you liked it!!
Ramble away! So easy, right? It’s my new go-to recipe when I lack time/energy…hm. When asparagus isn’t in season anymore, I’m thinking green beans would be a good substitute.
They would. It would be just like my gai pad grapow, but with chinese flavors instead of Thai. :)
Exactly :D
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