A Sichuan-inspired stir-fry of blistered yet snappy asparagus and crispy pork in an aromatic sauce from Smitten Kitchen’s Deb Perelman. We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here. Don’t forget a side of chile crisp.
Recipe information
Yield
4 servings
Ingredients
3
2
8
6
5
1
2
2
1
Preparation
Step 1
Heat 1 tsp. peanut oil in a large skillet over high. Once pan is hot (oil will be lightly smoking), add half of asparagus and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer asparagus to a plate. Add 1 tsp. peanut oil to skillet (no need to wipe it out) and repeat process with remaining asparagus.
Step 2
Reduce heat to medium-high; add remaining 1 tsp. peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and cook, undisturbed, until meat begins to brown underneath, about 2 minutes. Break up meat with a wooden spoon and add scallions, garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. Add wine and soy sauce and return asparagus to skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.
Step 3
Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and chili crisp.
Leave a Review
Reviews (80)
Back to TopSo disappointedwanted to live it. Salivated reading the recipe. Sort of bland and salty. So many better recipes. Nothing special.. oh disappointed. Made exactly as instructed..
Eclas
Connecticut
12/19/2023
Love this recipe! I soaked and pan-fried a bag of frozen cylindrical rice cakes and added them at the end with the asparagus. Doubled the liquid ingredients in the sauce (anticipating that the rice cakes would soak it up) and used ground dark meat turkey. Will definitely make again!
Anonymous
Cincinnati, OH
6/6/2023
@BonAppetit: Hey, would be super helpful if you're going to use something like "chili oil" in a recipe if you listed it in the list of ingredients (along with subs: I used Rooster chili garlic sauce as it's what I had in the house, and it really worked well) About that chili oil . . . the spiciness of whatever sauce you have in the frig really makes the other flavors pop. Also, use a large enough pan so as not to crowd the pork, as it's otherwise impossible to get the "crisp" on it that you're looking for. Despite that, this came out tasting great (and yes, it needs the salt and then some), and I'll make it again and again. Final thought: I added some roasted salted peanuts to today's leftovers for a bit of crunch.
Heidi Reinberg
Brooklyn
4/24/2023
Quite possibly the best BA recipe I’ve ever made, and there have been a lot! What a great way to cook asparagus… I naught just always cook asparagus this way from now on.
Anonymous
Santa Barbara, CA
4/11/2023
This was a huge hit in our house and will happen again soon. I used a whole sweet onion , really fresh local asparagus, a sweet red pepper and more pork. We expected leftovers but ate every bit.
Beth
Tucson , AZ
3/29/2022
Was going to make ground pork and cucumber stir fry tonight but came upon your asparagus idea and changed plans without too much trouble. Glad I did! Reduced the salt, took the hint and used chili oil to finish and we ate every last bit of this dish. Pork and Asparagus has earned a place in my favorite recipes folder.
RedS2K
Spokane, Wa
3/23/2022
I can't handle spice but still wanted a bit of punch, so I added rice wine vinegar and some chopped pickled green beans instead of chili crisp. I wasn't sure the pickled green beans would be a good addition but they really worked! Overall, a decently flavorful stir fry. I'll probably add some extra soy, vinegar and sesame oil when I cook up the leftovers.
Brittney
Dallas, TX
3/15/2022