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Stir-Fried Pork And Asparagus With Fish Sauce

Stir-Fried Pork And Asparagus With Fish Sauce comes together with Boneless Pork Butt, Md Asparagus Spears, Fresh Ginger Root, Peanut Oil, and Chicken Stock. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1/4 lb
• 12
• 1/2 tsp
• 1 tbsp
• 1/3 cup
• 1
• 1 tsp
• 2 tsp

Method (preview)

1. 1

   This is a basic stir-fried vegetable and meat dish.

2. 2

   Cut asparagus into 2 1/2" segments.

3. 3

   If asparagus is thick (3/4" or more), cut on bias so it will cook quickly and be balanced in size with pork strips.

4. 4

   Stir-frying: Heat peanut oil in wok until it just begins to smoke.

5. 5

   Add pork strips and stir-fry about 1 minute until no longer pink.

6. 6

   Add asparagus and stir-fry briskly for another minute.

7. 7

   Before asparagus turns bright green, add ginger, chicken stock and sugar; keep stir- ring.

8. 8

   When liquid boils, reduce heat to medium, add fish sauce (not oyster sauce, though), cover and simmer for about 1 minute or until asparagus is cooked but still firm.

9. 9

   Uncover, turn up heat, and push ingredients out of liquid.

10. 10

    Dribble in cornstarch paste, stirring continuously until liquid thickens.

11. 11

    You may need 1 to 2 tsp of paste. Recombine ingredients. Serve.