Ingredients
3 T soy sauce, divided
1 T chinese rice wine or dry sherry
2 tsp cornstarch
12 oz ground pork
3 tsp sesame oil, divided
12 oz thin to medium asparagus spears, trimmed, cut on extreme diagonal into 1/2 to 3/4" pieces
1 red japaneo chile, minced with seeds
1 T minced peeled fresh ginger
2 T oyster sauce
1 tsp honey
2 green onions, thinly sliced on diagonal
fine sea salt
Preparation
Whisk 1 T soy sauce, rice wine and cornstarch in medium bowl. Add pork; toss to blend. Heat 2 tsp oil in heavy large work over high heat. Add asparagus, chile and ginger. Toss until asparagus is crisp-tender about 3 min. Using slotted spoon, transfer asparagus to mixture to plate. Add remaining 1 tsp oil to wok. Add pork mix and stir fry until browned, using spoon to break up pork into small pieces, 2-3 min. Return asparagus mixture to wok. Add remaining 2 T soy sauce, oyster sauce, and honey; stir fry until pork is cooked through, adding water by tablespoonfuls if dry, about 2 min. Add green onions; toss to incorporate. Season with sea salt and freshly ground pepper.
