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This recipe comes from Bon Appetit, though my version below is somewhat different. I usually adjust to what I have in the pantry or our preferences. I really like that the pork is tender, lean- not grisly like beef or dry like turkey can be. It is not the typical go-to ground meat. and is probably under used in most kitchens. I intend on using it more in the future.

Spicy Pork with Asparagus and Chile

  • 3 tbsp soy sauce, divided
  • 1 tbsp rice wine or chicken broth
  • 2 tsp cornstarch
  • 12 ounces ground pork
  • 3 tsp Asian sesame oil, divided
  • 12 ounces thin to medium asparagus spears, trimmed, cut on extreme diagonal into 1/2- to 3/4-inch pieces
  • 1/2 can baby corn
  • 1 can sliced mushrooms
  • 1 tbsp garlic chili sauce
  • 1 tbsp minced peeled fresh ginger
  • 2 tbsp oyster sauce
  • 1 tsp honey
  • 2 green onions, thinly sliced on diagonal

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 sauce, 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 baby corn and mushrooms. 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. Garnish with cilantro leaves if desired.