Skillet Spicy Pork and Asparagus Stir-Fry
- Yield 4 servings
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Skillet Spicy Pork and Asparagus Stir-Fry sits in the Pork section of Regbie. The card serves 4 servings. Plan on 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 pound asparagus
- 1 tablespoon avocado oil, ghee , or cooking fat of choice
- 1 large shallot, finely chopped
- Diamond Crystal kosher salt
- 4 garlic cloves, minced
- 1 pound ground pork, ground turkey (not the super lean stuff), or a reliable ground protein
- 2 red jalapenos, 2 Fresno peppers, or 2 Thai chilies, seeded and diced, OR 1 teaspoon crushed red pepper (skippable)
- 2 scallions, trimmed and thinly sliced
Method
Grab your asparagus and get chopping! Start by trimming the tough ends off. The cook keep the thick rubber bands on the asparagus, spy where the ends morph from green to whitish (the tough part), and slice through the whole bundle at that point. (The method where you snap each piece of asparagus to find the “breaking point” is both tedious and unnecessary .)
Next, discard the tough ends in the compost bin and slice the asparagus crosswise into ½-inch thick coins, down to the tips.
Warm a wide skillet over a medium burner. When the pan is hot, swirl in the cooking fat so you have a thin layer of fat coating the bottom.
As soon as the fat is shimmering, toss in the shallots and a sprinkle of salt.
Leave stirring, for a couple minutes or until the shallots are softened.
Turn in the minced garlic and cook until fragrant, about 30 seconds.
Tip in the ground pork and break it up with spatula.
Scatter on some salt and increase the heat to medium-high.
Leave stirring occasionally, for 3 to 5 minutes or until no longer pink.
Turn in the asparagus coins and minced chilies, and cook until the asparagus are tender-crisp, about 2 minutes.
Stir in the coconut aminos, rice vinegar, fish sauce, and sesame oil. (Got a jar of All-Purpose Stir-Fry Sauce in the fridge? Use ¼ cup of it in place of the coconut aminos, rice vinegar, fish sauce, and toasted sesame oil!)
Turn off the heat and taste a bite. If necessary, adjust the seasoning to your liking.
Turn in the scallions and holler at your family to get to the table!
Kitchen notes
- Craving more veggies?
- Plate this stir-fry with a side of cauliflower rice !
