It’s 80 degrees. Then it’s 60. Then 80. Then 45 with rain and hail. Who can plan a menu when Spring is so fickle? So, instead of exerting too much brain power over it, we’ve just been eating paninis and the crepes. Truth be told, I’ve just been unmotivated lately. Don’t feel like designing, or writing, or cooking, or cleaning.
I’ve also been doing something fairly rare – watch TV. (Not because we’re anti-television, but because we’re usually too fried by the time the kids are asleep…we’re not far behind.)
The Notebook was on. And hello…I have to watch that (never mind that we own it on DVD.) Stayed up until 11pm. The next night I watched Iron Man until I couldn’t keep my eyes open (another one we own.) And then I did the unthinkable. I actually stayed up way too late watching an episode of Celebrity Apprentice for the first time. I was glued.
But then, fabulous Melissa posted this recipe.
It knocked me back into my senses. Remember when I said I would choose Asian over Italian? This is why. Right here. I couldn’t live without meals like this one, which includes some of my favorite things: pork, asparagus, and sesame oil. It’s spicy, making your mouth tingle, but with a hint of sweetness, and served over rice making me so happy.
I still don’t want to clean, but nothing is ever going to change that.
Spicy Pork Asparagus Stir-Fry
Prep time: 15 minutes
Cook time: 10 minutes
• 2 tablespoons + 1/4 cup low sodium soy sauce
• 2 tablespoons Chinese rice wine
• 4 teaspoons cornstarch
• 1 1/2 pounds ground pork (preferably coarsely ground)
• 2 tablespoons sesame oil, divided
• 1 pound thin asparagus spears, trimmed, cut into 1-inch pieces
• 2 tablespoons minced peeled fresh ginger
• 1 tablespoon chile garlic sauce
• 1/4 cup oyster sauce
• 1 1/2 tablespoons honey
• 4 scallions, diced
Whisk 2 tablespoons soy sauce, Shaoxing and cornstarch in medium bowl. Add pork and mix lightly to blend.
Heat 1 tablespoon sesame oil in heavy large wok (or deep skillet) over high heat. Add asparagus, ginger, and chile sauce. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate and set aside.
Add remaining tablespoon sesame oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up pork into small pieces, about 4 minutes. Return asparagus mixture to wok. Add remaining 1/4 cup soy sauce, oyster sauce, and honey. Stir-fry until pork is cooked through, about 2 minutes. Add scallions; toss to incorporate.
Serve over Jasmine rice.
(from Melissa at Alosha’s Kitchen)