Spicy Pork With Asparagus And Chile - cooking recipe

Ingredients

3 tablespoons soy sauce, divided
1 tablespoon shaoxing wine or 1 tablespoon dry sherry
2 teaspoons cornstarch
12 ounces ground pork (preferably coarsely ground, sometimes labeled chili-grind)
3 teaspoons sesame oil, divided
12 ounces asparagus spears, thin to medium sized, trimmed, cut on extreme diagonal into 1/2- to 3/4-inch pieces
1 red jalapeno chile, minced with seeds
1 tablespoon fresh ginger, peeled minced
2 tablespoons oyster sauce
1 teaspoon honey
2 green onions, thinly sliced on diagonal
fine sea salt

Preparation

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 black pepper.