Recipe for Spicy Pork with Asparagus and Chile
3 tablespoons soy sauce, divided
1 tablespoon Shaoxing Chinese rice wine or dry Sherry
2 teaspoons cornstarch
12 ounces pork cut into ½ inch strips
3 teaspoons 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 tbsp. Chili Garlic Sauce (Tuong ot Toi Viet-Nam)
1 tablespoon minced peeled fresh ginger
2 tablespoons oyster sauce*
1 teaspoon honey
2 green onions, thinly sliced on diagonal
Fine sea salt
*Oyster sauce is available in the Asian foods section of supermarkets and at Asian markets.
Whisk 1 tablespoon soy sauce, rice wine, and cornstarch in medium bowl. Add pork; toss to blend. Heat 2 teaspoons 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 teaspoon 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.
Add remaining 2 tablespoons 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 pepper.