Crispy ground pork combines with ginger, garlic and asparagus for a simple but stunning dish with bold flavors that will have you craving more. Don't have asparagus, replace it with bok choy? Don't have green onions, use shallots. I always like to add a handful of greens as well, such as chopped kale or spinach. Prefer pork strips instead of ground pork, be my guest. This dish is versatile and yet spot-on in flavor. Top with crushed peanuts and crispy chili-onion crunch for both crunch and a hint of spice.
Chop the green onions or shallots, garlic and ginger.
Add 1 teaspoon oil to a large wok over high heat. Once the wok is hot, add the ground pork or protein of choice. Spread out the protein in an even layer so it all gets nice and browned. Add a pinch of salt and let the leat begin to brown, about 2-4 minutes.
Break up the meat with a wooden spoon and add scallions or shallots, garlic and ginger. Cook, stirring until pork is crisp and the mixture is very fragrant, about 2 minutes. Place the crispy meat, onions, garlic and ginger on a plate and set aside.
Add the remaining 1 teaspoon oil and let the oil get hot again. Add half of the chopped asparagus and a pinch of salt and cook, tossing only once or twice so the pieces blister. Cook about 4 minutes, until aspragus is crisp-tender and lightly browned. Transfer asparagus to the plate with the pork.
Add the remaining 1 teaspoon of oil and, once it's hot, add the remaining asparagus and repeat the cooking process.
Once the asparagus is cooked, add the plate of asparagus and pork back into the wok, along with any residual juice. Now add whatever greens you want, such as kale or spinach and cook for 1 minute to let the greens cook.
Add the wine and tamari or soy sauce and cook about 1 minute, turning to coat so it melds and is heated through.
Transfer stir fry to a platter or large shallow bowl and drizzle with toasted sesame oil. Serve with rice or rice noodles and add salted peanuts and chili crisp for garnish.