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Pork, Asparagus and Snap Pea Stir-Fry

This speedy stir-fry draws inspiration from the Sichuan dish of fried green beans with pork In that dish, the green beans are charred and crisp, with red chiles and bits of ground pork playing a supporting role Here, the ratio is roughly half vegetables, half pork, making this recipe a great way to turn a pound of ground pork into a delicious and balanced weeknight dinner

Chinese25 minhard4 servings
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Pork, Asparagus and Snap Pea Stir-Fry

Ingredients

  • 8 ounce sasparagus spears, trimmed and halved lengthwise if thick
  • 2 cup ssugar snap peas, trimmed (about 6 ounce s)
  • 1 pound ground pork
  • 2 tablespoon shoney
  • 2 teaspoon speeled and grated fresh ginger (about a 1-inch piece)
  • 2 teaspoon sgrated garlic (about 4 medium clove s)
  • 2 tablespoon ssoy sauce, divided
  • 3 tablespoon sseasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon chile-garlic sauce, Sriracha or chile crisp, plus more to taste
  • 1 tablespoon avocado or peanut oil
  • 2 tablespoon sthinly slice d scallions, for serving (1 large scallion)
  • Steamed rice, for serving

Instructions

  1. Cut the asparagus into 1 to 1½ inch long pieces and set aside, along with the snap peas.
  2. In a medium bowl, combine the pork, honey, ginger, garlic and 1 tablespoon of the soy sauce; mix well.
  3. In a small bowl, combine the rice vinegar, sesame oil, chile garlic sauce and the remaining 1 tablespoon soy sauce.
  4. In a large (12 inch) skillet or wok, heat the avocado oil over medium high. Place a dinner plate lined with a paper towel near the stove.
  5. When the oil is shimmering, add the pork mixture and, working quickly, smear it into a roughly even layer that covers the surface of the pan. Cook for 2 to 3 minutes without disturbing, until the edges of the pork are nicely browned on the bottom.
  6. Stir the pork, breaking it up into bite size pieces and cook, stirring occasionally, for 3 to 5 minutes, until cooked through and deeply caramelized in spots. Using a spatula or slotted spoon, transfer the pork to the prepared plate.
  7. Reduce the heat to medium and add the asparagus and snap peas. Cook, tossing often, until the vegetables are charred and crisp tender, 3 to 4 minutes. (If the pan begins browning, reduce the heat further.)
  8. Off the heat, return the pork to the pan and toss. Add the reserved vinegar mixture to the skillet and stir, scraping the browned bits from the pan.
  9. Sprinkle with the scallions and serve over rice.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Pork, Asparagus and Snap Pea Stir-Fry · Dinner Match Lab | Dinner Match Lab