Korean Pork and Asparagus Stir-fry
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Thin slices of pork shoulder, green asparagus and red bell pepper share one pan.
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Peeling the lower part of each spear lets the thick end cook as fast as the tip. The pork comes off the heat when the thickest slice reaches 63°C at the center, then rests for 3 minutes.
Ingredients
Instructions
- 1
Trim the woody ends of the asparagus using a vegetable peeler to remove tough fibers, then slice the spears into uniform 4 cm pieces to ensure even cooking throughout the dish.
- 2
Combine the thinly sliced pork with 1 tbsp soy sauce and half of the minced garlic, then let it marinate for 10 to 15 minutes to allow the flavors to penetrate thoroughly.
- 3
Heat 1 tbsp of oil in a pan and stir-fry the green onions until fragrant, then add the marinated pork and cook until the fat renders out and the meat browns.
- 4
When the pork is 80% cooked and showing a glossy brown crust, add the prepared asparagus and 70g of sliced bell pepper, stir-frying quickly over high heat to keep them crisp.
- 5
Add 1 tablespoon oyster sauce, the remaining 1/2 tablespoon soy sauce and garlic, and 1/2 tablespoon chili flakes.
Toss for about 1 minute to coat everything evenly.
- 6
Check that the vegetables are crisp-tender and the pork is cooked through.
The thickest pork piece should reach 63°C (145°F); remove from the heat and allow a 3-minute rest before serving.
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