Korean Pork and Asparagus Stir-fry
A Korean weeknight stir-fry that pairs pork shoulder or belly with asparagus and red bell pepper in a soy-garlic sauce. The pork is sliced thin and marinated in soy sauce, minced garlic, and a pinch of sugar to coax out caramelization on the hot pan. Cooking the meat first over high heat renders out its fat, which becomes the medium for stir-frying the vegetables. Asparagus goes in next for barely a minute - just enough to turn its raw starchiness into a clean, grassy snap. Bell pepper adds pops of natural sweetness and color contrast. The sauce is restrained: soy, a touch of oyster sauce, and sesame oil, keeping the focus on the interplay between the pork's umami depth and the vegetables' brightness. The entire cook from cold pan to finished plate takes under twelve minutes, making it one of the fastest protein-and-vegetable banchan in the Korean home repertoire.
Adjust Servings
Instructions
- 1
Trim woody ends of asparagus and cut into 4 cm pieces.
- 2
Marinate pork with 1 tbsp soy sauce and half the garlic for 10 minutes.
- 3
Heat oil, stir-fry green onion for aroma, then add pork.
- 4
When pork is 80% cooked, add asparagus and bell pepper; stir-fry over high heat.
- 5
Add oyster sauce, remaining soy sauce, and chili flakes; cook 1 more minute.
- 6
Turn off heat while vegetables are still crisp and serve immediately.
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Nutrition (per serving)
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