Stepping into spring and bringing a fresh recipe with us!
Thanks to bonappetit.com for this fresh veggie stir fry inspiration!
For March and April, we recommend grabbing asparagus, a bunch of kale, fresh ginger and green onions from the store or local market to toss into this dish. Truly, any veggies would be scrumptious!
PORK AND VEGGIE STIR FRY
inspired by bonappetit.com
3 tsp. peanut or vegetable oil, divided
2 lb. asparagus, trimmed, cut on a diagonal into 1″–2″ pieces
2 handfuls kale, chopped
8 oz. ground pork
6 green onions, white and pale green parts only, finely chopped
5 garlic cloves, finely chopped
12″ piece ginger, peeled, finely chopped
2 Tbsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry
2 Tbsp. soy sauce
1 tsp. toasted sesame oil
Heat 1 tsp. peanut oil in a large skillet over high. Once pan is hot
(oil will be lightly smoking), add half of asparagus and a couple
pinches of salt 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 vegetables to a plate. Add 1 tsp. peanut oil
to skillet (no need to wipe it out) and repeat process with remaining
Reduce heat to medium-high; add remaining 1 tsp. peanut oil to
skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and cook, undisturbed, until meat begins to
brown underneath, about 2 minutes. Break up meat with a wooden
spoon and add scallions, garlic, and ginger. Cook, stirring, until pork
is crisp and mixture is very fragrant, about 2 minutes. Add wine and
soy sauce and return asparagus to skillet. Add chopped kale. Cook,
turning to coat with pork mixture, until heated through with kale
Transfer stir-fry to a platter or large shallow bowl and drizzle with
sesame oil. Serve with rice.