Recipe: Serve This Savory Pork and Asparagus Dish for Dinner Tonight!
Tired of serving the same-old dishes for dinner each night? Chef Andrew Zimmern has the solution! Check out his recipe for Savory Pork and Asparagus Dish with Chile-Garlic Sauce below.
Servings = 4
Total Time = 30 minutes
Ingredients:
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1 tablespoon cornstarch
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3 tablespoons Chinese rice wine, such as Shaoxing, or sake
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1 tablespoon peanut oil
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1 tablespoon minced fresh ginger
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2 teaspoons minced garlic (buy Andrew's garlic keeper here)
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2 teaspoons sugar
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2 dried hot chiles
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3 scallions, minced
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1 pound boneless pork shoulder, thinly sliced
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1/2 pound asparagus, sliced on the diagonal into 1-inch lengths
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2 tablespoons toban djan, a fermented chile-bean sauce
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Steamed jasmine rice, for serving
Directions:
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In a small bowl, whisk the cornstarch with 1 tablespoon of the rice wine
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Place a large wok or large skillet over high heat
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Add the oil to the wok and swirl until it starts to smoke
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Add the ginger, garlic, sugar, dried chiles and scallions and stir-fry for 30 seconds
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Add the pork and cook, stirring, until charred in spots, then add the asparagus and stir-fry for 3 minutes
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Add the chili-bean sauce, the remaining 2 tablespoons of rice wine and the cornstarch slurry and cook for 1 minute
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Transfer the pork and asparagus with chile-garlic sauce to a platter and serve with jasmine rice