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Ingredients
1 pound pencil-thin asparagus
2 tablespoons peanut or vegetable oil
3 or 4 dried red chilies, optional
¼ pound ground pork
1 tablespoon minced garlic
½ cup scallions
½ cup chicken stock or water
1 tablespoon soy sauce
2 teaspoons dark sesame oil, optional
Cooked white rice for serving (optional)
Nutritional analysis per serving (4 servings)
18 grams carbs; 21 milligrams cholesterol; 249 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 3 grams fiber; 283 milligrams sodium; 10 grams protein; 3 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
- Step 1
Break bottom inch or so off of each asparagus spear; cut stalks into inch-long pieces.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
This is a keeper, very easy and very flavorful. Just followed the recipe. It would be delicious with added mushrooms, cashews.
This is a keeper, very easy and very flavorful. Just followed the recipe. It would be delicious with added mushrooms, cashews.
This was delicious as written, and very easy. I might add ingredients next time, like mushrooms, cashews...