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


  • 1 tablespoon cornstarch

  • 3 tablespoons Chinese rice wine, such as Shaoxing, or sake

  • 1 tablespoon peanut oil

  • 1 tablespoon minced fresh ginger

  • 2 teaspoons minced garlic (buy Andrew's garlic keeper here)

  • 2 teaspoons sugar

  • 2 dried hot chiles

  • 3 scallions, minced

  • 1 pound boneless pork shoulder, thinly sliced

  • 1/2 pound asparagus, sliced on the diagonal into 1-inch lengths

  • 2 tablespoons toban djan, a fermented chile-bean sauce

  • Steamed jasmine rice, for serving


  • In a small bowl, whisk the cornstarch with 1 tablespoon of the rice wine

  • Place a large wok or large skillet over high heat

  • Add the oil to the wok and swirl until it starts to smoke

  • Add the ginger, garlic, sugar, dried chiles and scallions and stir-fry for 30 seconds

  • Add the pork and cook, stirring, until charred in spots, then add the asparagus and stir-fry for 3 minutes

  • Add the chili-bean sauce, the remaining 2 tablespoons of rice wine and the cornstarch slurry and cook for 1 minute

  • Transfer the pork and asparagus with chile-garlic sauce to a platter and serve with jasmine rice