Pork and Asparagus Stir Fry

1 lb thin asparagus cut on the diagonal in 1-2 inch lengths

peanut oil

1 lb ground pork

3 green onions, dark green parts only, thinly sliced

3-4 cloves minced garlic

1 large squeeze ginger paste

2 tablespoons soy sauce

Toasted sesame oil to drizzle when serving

Rice or noodles to serve

Prepare everything in advance as it goes fast once you get started.  Pat asparagus and green onions dry.

Add a small amount of peanut oil to a large, deep sauce pan or wok, and heat over high heat until there is shimmer (may smoke). Add 1/2 the asparagus, salt, and try to stir only once, letting it blister.  If the asparagus is very thin, this may only take 2 minutes, but unlikely to take more than 4 minutes even for thick stalks.  Remove from the pan to a plate, add small amount of peanut oil to the pan, and repeat with the remaining asparagus.

Remove the rest of the asparagus and lower the heat to medium.  Add the ground pork in a single layer, crumbling with your hands, and let it brown undisturbed until it starts to get a little brown and crispy on the bottom, 1-2 minutes, and then stir.  Let it cook through completely, 2-4 minutes.

Add the green onions, garlic, and ginger paste.  Add the soy sauce and add back in the asparagus.  Heat through. You might adjust seasonings at this point to your taste.

I had gotten a little too much oil at this point so I removed the mixture to a plate with a spider to drain off the oil

This can be served over rice, as is, over noodles, however you like!  Drizzle with toasted sesame oil, with a light touch.