In Season: Spring Stir Fry

Stepping into spring and bringing a fresh recipe with us!

Thanks to 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!

inspired by


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


Step 1
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

Step 2

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
slightly tender.

Step 3

Transfer stir-fry to a platter or large shallow bowl and drizzle with
sesame oil. Serve with rice.