Ingredients
3 TBSP Soy Sauce, Divided
1 TBSP Shaoxing Rice Wine or dry Sherry
2 TSP Cornstarch
12 Ounces ground pork (coarse grind)
3 TSP Asian sesame oil, Divided
12 ounces thin to medium asparagus spears, trimmed, cut on extreme diagonal into 1/2 to 3/4 inch pieces
1 Red Jalapeno chile, minced with seeds
1 TBSP minced peeled fresh ginger
2 TBSP Oyster Sauce
1 TSP Honey
2 green onions, thinly sliced on diagonal
Fine Sea Salt
Preparation
Whisk 1 TBSP soy sauce, rice wine, and cornstarch in medium bowl. Add pork; toss to blend. Heat 2 TSP 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 TSP 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. Ad remaining 2 TBSP 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.
