It’s Thursday, day 4 of the quick meal series, and we’ve almost got this wrapped up. It’s been fun sharing some of the quick and easy meal ideas that we rely on during the nights when we’re pressed for time. But, the meals I’ve shared aren’t just posted because they’re fast–I’ve shared them because we’d eat them even if they weren’t quick to make. Food, in my mind, always has to be delicious. No one likes to be hungry and tired, only to have to settle for a mediocre meal at the end of the day.
That brings me to this pork and asparagus stir fry, which is a snap to make. You can eat it as is, or you can serve it over steamed rice or noodles. Don’t be deterred by the number of ingredients here. They are easy to find; most of which you may already have. Since we’re not patient when it comes to waiting for food to cool, we like to have our bowls ready to go so we can scoop the finished dish right into it and start eating. Here’s how to put this together:
3 tablespoons Soy Sauce (divided)
1 tablespoon Sherry or Rice wine
2 teaspoons Cornstarch
3/4 lb. lean Ground Pork (works well with Ground Turkey or Ground Chicken)
3 teaspoon Sesame Oil (divided)
3/4 lb. thin Asparagus spears, cut on the diagonal in 1-inch pieces
1/4 to 1/2 teaspoon Red Chili Flakes
1 tablespoon Ginger, minced
2 tablespoons Oyster Sauce
1 teaspoon Honey
2 teaspoons Rice Vinegar
2 Green Onions, sliced thinly on the diagonal
Kosher Salt and Black Pepper
Whisk 1 tablespoon soy sauce, rice wine, and cornstarch in a medium bowl. Add pork and toss lightly to blend.
Heat 2 teaspoons sesame oil in large skillet over medium heat. Add asparagus, chile flakes and ginger. Saute until slightly tender, but still crisp, about 4 minutes. Using slotted spoon, transfer asparagus to a plate and set aside.
Add remaining 1 teaspoon sesame oil to the skillet. Add pork and cook until browned, taking care not to break it up too small; you want larger pieces for this dish. Add asparagus back to skillet along with remaining soy sauce, oyster sauce, and honey. Stir fry until pork is cooked through. You may add water one tablespoon at a time, if mixture seems dry. Add vinegar and green onions and toss to combine. Season with salt and black pepper and extra soy sauce to taste.
If Asparagoose (as my youngest used to call it) isn’t your thing, I’ve had success making this with green beans as well. They cook in the same amount of time and they go well with the flavors in this dish.
Let me know how you like these dishes and this series. Better yet, check out my Facebook page, or tag your finished dishes on Instagram using the hashtag #eclecticyellowhouse. I love hearing from readers, and your comments and photos are always welcome. Enjoy!