Pork, Asparagus and Snap Pea Stir-Fry

By Lidey Heuck

Published May 14, 2025

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5(770)
Comments
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This speedy stir-fry draws inspiration from the Sichuan dish of fried green beans with pork. In that dish, the green beans are charred and crisp, with red chiles and bits of ground pork playing a supporting role. Here, the ratio is roughly half vegetables, half pork, making this recipe a great way to turn a pound of ground pork into a delicious and balanced weeknight dinner. Asparagus and snap peas not only add freshness and crunch, but they’re time savers, too, needing only a few minutes in the pan. Finally, in order to ensure that the ground pork has lots of flavor, the recipe calls for mixing it with grated ginger, garlic, honey and soy sauce before cooking. The honey is key, as it helps the pork caramelize quickly and stay juicy.

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Ingredients

Yield:4 servings

  • 8 ounces asparagus spears, trimmed and halved lengthwise if thick

  • 2 cups sugar snap peas, trimmed (about 6 ounces) 

  • 1 pound ground pork 

  • 2 tablespoons honey

  • 2 teaspoons peeled and grated fresh ginger (about a 1-inch piece)

  • 2 teaspoons grated garlic (about 4 medium cloves) 

  • 2 tablespoons soy sauce, divided

  • 3 tablespoons seasoned rice vinegar 

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon chile-garlic sauce, Sriracha or chile crisp, plus more to taste 

  • 1 tablespoon avocado or peanut oil 

  • 2 tablespoons thinly sliced scallions, for serving (1 large scallion)

  • Steamed rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

31 grams carbs; 82 milligrams cholesterol; 480 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 10 grams saturated fat; 29 grams fat; 3 grams fiber; 510 milligrams sodium; 24 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the asparagus into 1- to 1½-inch long pieces and set aside, along with the snap peas.

  2. Step 2

    In a medium bowl, combine the pork, honey, ginger, garlic and 1 tablespoon of the soy sauce; mix well.

  3. Step 3

    In a small bowl, combine the rice vinegar, sesame oil, chile-garlic sauce and the remaining 1 tablespoon soy sauce.

  4. Step 4

    In a large (12-inch) skillet or wok, heat the avocado oil over medium–high. Place a dinner plate lined with a paper towel near the stove.

  5. Step 5

    When the oil is shimmering, add the pork mixture and, working quickly, smear it into a roughly even layer that covers the surface of the pan. Cook for 2 to 3 minutes without disturbing, until the edges of the pork are nicely browned on the bottom.

  6. Step 6

    Stir the pork, breaking it up into bite-size pieces and cook, stirring occasionally, for 3 to 5 minutes, until cooked through and deeply caramelized in spots. Using a spatula or slotted spoon, transfer the pork to the prepared plate.

  7. Step 7

    Reduce the heat to medium and add the asparagus and snap peas. Cook, tossing often, until the vegetables are charred and crisp tender, 3 to 4 minutes. (If the pan begins browning, reduce the heat further.)

  8. Step 8

    Off the heat, return the pork to the pan and toss. Add the reserved vinegar mixture to the skillet and stir, scraping the browned bits from the pan.

  9. Step 9

    Sprinkle with the scallions and serve over rice.

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Ratings

5 out of 5
770 user ratings
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Comments

Jay

Made following the recipe exactly and it was just delicious. Would highly recommend. My asparagus was on the thicker side but rather than split I just cooked a bit longer in my wok.

Bruce H

This was delicious, but agree with a couple comments, it was a little dry. Next time I’ll double the sauce so there’s some to pour over the dish on top of rice. Also, it wasn’t too sweet it was really well seasoned. Also also..the pea/asparagus charring process took me longer like 6 - 8 minutes.

Karen

Yes! It works with crumbled tofu sub for pork. I used the “marinate the craggy torn bits” method from elsewhere on this site, but any method that allows a little browning works. Honey is key, but I bet maple syrup would sub if you’re deep vegan.

Barbara

A member of my family will not eat pork. Could the dish be made with either ground chicken or turkey?

Beef Y

@Barbara Made mine with turkey and it was delicious!

joey p

Excellent. Thanks for the tip - I doubled the sauce. I used bok choy with snap peas as I didn’t have asparagus. I also topped with sesame seeds. I’ll make this again.

CiCi

This was delicious and is definitely going into the favorites folder. I followed the recipe with the exception of using only asparagus, since that’s what I had on hand. I also kept the vinegar mixture and chili on the side because the kiddo has not yet developed a taste for vinegar or spicy foods. Definitely add the vinegar mixture. It took the dish from slightly one note to much more complex and balanced. The ground pork I used was fairly fatty, and instead of draining it, I used the rendered fat to cook the asparagus. My guess is that anyone finding the dish lacking in sauce may have used a leaner grind.

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