recipe

April 1, 2020

Pork, Asparagus and Spinach Stir Fry

In week three of the Coronavirus, sheltering in place order I am trying to be creative and use what I have on hand versus running to the store each day. The pork share I got in January has been a lifesaver and this was a great way to use up a pound of pork with some fresh asparagus I had on hand. I usually do quick stir fry’s in my cast iron skillet but if you have a wok pan that would work great too. Cook some rice in your Instant Pot and you have a meal for 4. 2 cups of rice with 2 cups of water cooked on the rice setting for 10 minutes will give you enough rice as a side dish.

Ingredients

  • 3 tsp. vegetable oil
  • 2 lb. asparagus, trimmed, cut on a diagonal into 1″–2″ pieces
  • 8 oz. ground pork
  • 4 scallions, white and pale green parts only,  (reserve a tablespoon for garnish) finely chopped
  • 4 garlic cloves, finely chopped
  • 1 3″ piece ginger, shredded on Microplane
  • 1 Tbsp. Rice Wine Vinegar
  • 3 Tbsp. soy sauce
  • 1 Tbsp toasted sesame oil
  • 1 tsp Sriracha
  • 2 cups fresh spinach
  • 2 Tbsp chopped cilantro

 

Instructions

  • Heat 1 tsp. oil in a large skillet over high. Once the pan is hot, add half of the asparagus 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. oil to the skillet and repeat process with remaining asparagus.
  • Reduce heat to medium-high; add remaining 1 tsp.  oil to skillet, then add pork, spreading out into an even layer until meat begins to brown underneath, about 2 minutes. Break up pork with a wooden spoon.
  • Add scallions, garlic, and ginger. Cook, stirring, about 2 minutes. Add vinegar, Soy sauce, Sesame oil, and Sriracha and return asparagus to skillet.
  • Add Spinach and cover to steam spinach about 1 minute.
  • Uncover and stir mixture making sure everything is heated through.
  • Garnish with green onions and cilantro
  • Serve with rice

Pork, Asparagus and Spinach Stir Fry

Ingredients

  • 3 tsp. vegetable oil
  • 2 lb. asparagus, trimmed, cut on a diagonal into 1″–2″ pieces
  • 8 oz. ground pork
  • 4 scallions, white and pale green parts only,  (reserve a tablespoon for garnish) finely chopped
  • 4 garlic cloves, finely chopped
  • 1 3″ piece ginger, shredded on Microplane
  • 1 Tbsp. Rice Wine Vinegar
  • 3 Tbsp. soy sauce
  • 1 Tbsp toasted sesame oil
  • 1 tsp Sriracha
  • 2 cups fresh spinach
  • 2 Tbsp chopped cilantro

Instructions

  • Heat 1 tsp. oil in a large skillet over high. Once the pan is hot, add half of the asparagus 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. oil to the skillet and repeat process with remaining asparagus.
  • Reduce heat to medium-high; add remaining 1 tsp.  oil to skillet, then add pork, spreading out into an even layer until meat begins to brown underneath, about 2 minutes. Break up pork with a wooden spoon.
  • Add scallions, garlic, and ginger. Cook, stirring, about 2 minutes. Add vinegar, Soy sauce, Sesame oil, and Sriracha and return asparagus to skillet.
  • Add Spinach and cover to steam spinach about 1 minute.
  • Uncover and stir mixture making sure everything is heated through.
  • Garnish with green onions and cilantro
  • Serve with rice