is the star of this dish of asparagus and beef
for me, isn’t sprung on the say-so of meteorologists or a
calendar date but on the sudden, dramatic appearance in the
neighborhood supermarket of a truckload of fresh asparagus
shipped in from somewhere. For a moment I forget the
local-seasonal mantra and think instead of what to do with
those fresh, green spears.
simple stir-fry is the answer.
is the star of this dish. Play up that green color with
strips of red bell pepper for contrast. Go with the protein
of your choice: beef, chicken, shrimp, extra-firm tofu or,
as here, boneless pork chops. Serve the stir-fry with
steamed white or brown rice and, perhaps, an after-dinner
bowl of green tea ice cream in keeping with that spring
the asparagus is a simple technique to add eye appeal and
enhance the vegetable’s mouth feel. Lay a spear on the
cutting board and make a diagonal cut. Roll the spear
one-quarter turn and make another diagonal cut. Keep turning
and slicing until the asparagus spear is chopped up. Some
people prefer to trim and peel the butt ends of the spears.
I grew up snapping them off. Save ends for stock or soup.
leftover stir-fry and rice can be turned into fried rice for
tomorrow’s lunch or dinner.
save time, prep all the vegetables while the pork marinates.
pound boneless pork cutlets, trimmed, cut into 1 1/2-inch
tablespoons soy sauce
tablespoons vegetable oil, plus more if needed
garlic cloves, minced
piece (1-inch long) fresh ginger, peeled, minced
bunch green onions, trimmed, sliced
bunch asparagus, roll-cut into 1 1/2-inch pieces
bell pepper, cut into thin strips, 1 1/2 inches long
tablespoon chili sauce, or more to taste
Marinate the pork in the soy sauce in a small bowl, about 20
Heat wok or skillet over medium-high heat. When metal is hot
enough to sizzle a drop of water on contact, pour in the
oil. Move the wok or skillet to coat the entire surface with
oil. Stir in the garlic, ginger and green onions; stir-fry
until fragrant. Add asparagus spears; stir-fry 1 to 2
minutes. Add red pepper strips; stir-fry, 2-3 minutes. (At
this point, the asparagus should be cooked but
crisp-crunchy). Transfer vegetables to a bowl; set aside.
more oil to the wok or skillet if necessary. Turn out pork
strips and marinade into the pan; stir-fry until the meat
turns white and is almost cooked through, about 3 minutes.
Lower heat; return vegetables to the wok. Season with chili
sauce. Stir-fry for a minute or so to combine flavors. Serve
with steamed rice.
information per serving: 497 calories, 29 g fat, 5 g
saturated fat, 115 mg cholesterol, 17 g carbohydrates, 43 g
protein, 1,527 mg sodium, 5 g fiber