What is it about an impending long weekend that makes me not want to work at all the days leading up to it? And after it, for that matter…
Why is it only Wednesday??? It’s been another busy social week and I am dying for Friday to get here. Although I won’t get much rest over the weekend either…busy, busy, busy! In between all of my social engagements, I still have to eat, so it’s nice to have quick recipes on-hand that I can throw together.
I’d been eyeing this recipe for quite some time, and this past weekend I finally got around to making it. I adore asparagus, and the asian flavors mixed in with the ground pork were so good!! It was unfortunate that I had spent most of the day in the kitchen and snacked too much, so I wasn’t hungry for dinner…but this made a great lunch for the next couple of days. Very filling and very flavorful.
Now, I just need to make it to Friday afternoon withouth losing my mind. Damn you Christian Grey for keeping me up so late every.single.night this week! However, I have just over one chapter left to read, so tonight…I get to sleep before midnight!! Wooohoooo!! If anyone wants to loan me books two and three, I’ll be anxiously awaiting the mail! In the mean time, I need to keep myself fed, and you too. Christian says so.
Spicy Pork with Asparagus and Hatch Chiles
Slightly adapted from Elly Says Opa
Ingredients
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3 Tbsp low-sodium soy sauce, divided
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1 Tbsp Rice Wine Vinegar
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2 tsp cornstarch
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12 oz ground pork (preferably coarsely ground)
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3 tsp sesame oil, divided
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12 oz asparagus spears, trimmed, cut on extreme diagonal into 1/2- to 3/4-inch pieces
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1 hatch chile, minced with seeds (mild or hot – your choice!)
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1 Tbsp minced peeled fresh ginger
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2 Tbsp oyster sauce
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1 tsp honey
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2 tsp Sriracha (or other chili paste)
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2 green onions, sliced
Preparation
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Whisk 1 tablespoon of the soy sauce, rice wine, and cornstarch in medium bowl. Add the pork and stir or mix with your hands to combine.
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Heat 2 teaspoons of oil in large skillet or wok over high heat. Add asparagus, chile, and ginger. Stir until the asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate.
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Add the remaining teaspoon of oil to the skillet and add the pork mixture. Stir-fry until browned, using a spoon to break up pork into small pieces. Add the asparagus mixture back to the skillet along with 2 tablespoons of soy sauce, the oyster sauce, honey, and Sriracha (or other chili paste).
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Stir-fry until pork is cooked through, about 2 minutes. Add green onions and stir to combine.
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Season to taste with salt and pepper and serve over rice!
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