Chinese Ground Pork And Asparagus Recipes

GINGERED PORK AND ASPARAGUS

Steps:

• In a bowl, combine the first four ingredients; set aside 1/3 cup. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate reserved marinade. , Drain and discard marinade. In a large skillet or wok, stir-fry half of the pork in 1 tablespoon oil for 2-3 minutes or until tender. Remove pork with a slotted spoon; set aside. Repeat with remaining pork and oil. , In the same skillet, stir-fry the asparagus for 2-3 minutes or until crisp-tender. Combine cornstarch and reserved marinade until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to skillet and heat through. Serve with rice if desired.

PORK AND ASPARAGUS STIR-FRY

Steps:

• In a bowl, combine pork, half of the sherry, soy sauce, cornstarch and ginger to coat. Set aside.
• Cut each asparagus stalk into 4 pieces. Set aside.
• In a wok, heat oil over high heat and stir fry onions until fragrant. Add pork and stir fry until no longer pink.
• Add asparagus and mushrooms and stir fry for about 1 minute. Stir in chicken broth, sugar and remaining sherry. Stir fry until asparagus is tenercrisp.

STIR-FRIED PORK WITH ASPARAGUS

Steps:

• Have all the ingredients ready, including cooked white rice if you're planning to serve it. Preheat a large skillet over high heat for about 2 minutes. Immediately add half the peanut oil, the chiles if you're using them, and the pork, spreading it in one even layer. Cook, stirring only occasionally, until the pork browns, about 3 minutes. Transfer the pork to a bowl (discard the chiles) and lower the heat slightly.
• Add the remaining oil and the asparagus to the skillet. Again, cook, stirring occasionally, until the asparagus turns bright green and begins to become tender, 3 or 4 minutes. Add the garlic, ginger, and scallion and cook, stirring once or twice, for 30 seconds.
• Add the stock and soy sauce, stir, and cook for 15 seconds. Add the sesame oil if you like and serve.

PORK AND ASPARAGUS!

Steps:

• I heated up the skillet to medium heat and added in the garlic and soy sauce and let it cook together until the garlic smelled yummy, so for about 5 minutes. Then I turned the stove to high, and added in the pork chops that I cut up, the garlic salt, the ground ginger, and asparagus spears. I did not steam the spears in the microwave first because I wanted them to stay crunchy.
• I cooked this for about 10 minutes, until the pork was cooked all the way through.

STIR-FRIED ASPARAGUS WITH PORK

Steps:

• Break bottom inch or so off of each asparagus spear; cut stalks into inch-long pieces.
• Heat a large skillet over high heat for about 2 minutes. Immediately add half the peanut oil, chilies if you're using them and pork, crumbling it with your fingers. Cook, stirring only occasionally, until pork browns, about 2 minutes. Remove pork to a bowl, discard chilies and lower heat slightly.
• Add remaining oil and asparagus to skillet. Cook, stirring occasionally, until asparagus turns bright green and begins to become tender, 3 or 4 minutes. Add garlic and scallions and cook, stirring once or twice, for 30 seconds.
• Add stock or water and soy sauce; stir and cook for 15 seconds. Stir in pork, add sesame oil if you like and stir once more. Serve with white rice, if desired.

CHINESE GROUND PORK AND ASPARAGUS

Steps:

• 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.