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Ingredients:
- 1 Tbsp cornstarch
- 3 Tbsp Chinese rice wine, such as Shaoxing, or sake
- 1 Tbsp peanut oil
- 1 Tbsp minced fresh ginger
- 2 tsp minced garlic
- 2 tsp sugar
- 10-12 dried hot chiles such as chile de arbol
- 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 (see Note)
- Steamed jasmine rice, for serving
NOTE: Toban djan is available at Asian markets
Method
- 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.
