Spicy Pork and Asparagus Stir-Fry

This one-pan, family-friendly weeknight supper is simple, delicious, and inexpensive. So yeah, all of your excuses for why you can’t cook dinner tonight have been busted.

Spicy Pork and Asparagus Stir-Fry by Michelle Tam http://nomnompaleo.com

Oh, you have more excuses? Someone in your family doesn’t like spicy food? Leave out the peppers! You hate pork? Sub in another ground protein that you love! You’re doing a Whole30? Great! This recipe is totally compliant. Asparagus makes your pee smell funny? That happens to me, too—deal with it. (In all seriousness, you can even substitute another chopped seasonal veggie and you’ll be a-OK.)

Grab your frying pan, knife, and cutting board, and I’ll show you how easy it is to make this Spicy Pork and Asparagus Stir-Fry! (Yep—the but-I-don’t-know-how-to-cook! excuse won’t work, either.)

Serves 4

Ingredients:

  • 1 pound asparagus
  • 1 tablespoon avocado oil, ghee, or cooking fat of choice
  • 1 large shallot, finely chopped
  • Diamond Crystal brand kosher salt
  • 4 garlic cloves, minced
  • 1 pound ground pork, ground turkey (not the super lean stuff), or your favorite ground protein
  • 2 red jalapenos, 2 Fresno peppers, or 2 Thai chilies, seeded and diced, OR 1 teaspoon crushed red pepper (optional)
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice vinegar (you can sub balsamic vinegar or apple cider vinegar)
  • 2 teaspoons fish sauce
  • 1 teaspoon toasted sesame oil
  • 2 scallions, trimmed and thinly sliced

Equipment:

Method:

Grab your asparagus and get chopping! Start by trimming the tough ends off. I keep the thick rubber bands on the asparagus, spy where the ends morph from green to whitish (the tough part), and slice through the whole bundle at that point. (The method where you snap each piece of asparagus to find the “breaking point” is both tedious and unnecessary.)

Next, discard the tough ends in the compost bin and slice the asparagus crosswise into ½-inch thick coins, down to the tips.

Spicy Pork and Asparagus Stir-Fry by Michelle Tam http://nomnompaleo.com

Heat a large skillet over medium heat. When the pan is hot, swirl in the cooking fat so you have a thin layer of fat coating the bottom. 

Spicy Pork and Asparagus Stir-Fry by Michelle Tam http://nomnompaleo.com

As soon as the fat is shimmering, toss in the shallots and a sprinkle of salt.

Spicy Pork and Asparagus Stir-Fry by Michelle Tam http://nomnompaleo.com

Cook, stirring, for a couple minutes or until softened.

Spicy Pork and Asparagus Stir-Fry by Michelle Tam http://nomnompaleo.com

Toss in the minced garlic and cook until fragrant, about 30 seconds.

Spicy Pork and Asparagus Stir-Fry by Michelle Tam http://nomnompaleo.com

Add the ground pork and break it up with spatula. 

Spicy Pork and Asparagus Stir-Fry by Michelle Tam http://nomnompaleo.com

Sprinkle on some salt and increase the heat to medium-high.

Spicy Pork and Asparagus Stir-Fry by Michelle Tam http://nomnompaleo.com

Cook, stirring occasionally, for 3 to 5 minutes or until no longer pink.

Spicy Pork and Asparagus Stir-Fry by Michelle Tam http://nomnompaleo.com

Toss in the asparagus coins…

Spicy Pork and Asparagus Stir-Fry by Michelle Tam http://nomnompaleo.com

…and minced chilies…

Spicy Pork and Asparagus Stir-Fry by Michelle Tam http://nomnompaleo.com

…and cook until the asparagus are tender-crisp, about 2 minutes.

Spicy Pork and Asparagus Stir-Fry by Michelle Tam http://nomnompaleo.com

Stir in the coconut aminos, rice vinegar, fish sauce, and sesame oil. (You can measure out the seasonings ahead of time in a small bowl, and then dump everything in all at once. I did it all separately, but only so we could take these pretty pictures.)

Spicy Pork and Asparagus Stir-Fry by Michelle Tam http://nomnompaleo.com

Turn off the heat and taste a bite. If necessary, adjust the seasoning to your liking.

Spicy Pork and Asparagus Stir-Fry by Michelle Tam http://nomnompaleo.com

Toss in the scallions and holler at your family to get to the table!

Spicy Pork and Asparagus Stir-Fry by Michelle Tam http://nomnompaleo.com

Craving more veggies? Serve this stir-fry with a side of cauliflower rice!

Spicy Pork and Asparagus Stir-Fry by Michelle Tam http://nomnompaleo.com


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!


Spicy Pork and Asparagus Stir-Fry

Prep 5 mins

Cook 15 mins

Total 20 mins

Yield 4 servings

This one-pan, family-friendly, Whole30 weeknight stir-fry supper is simple, and delicious. Seasonal asparagus and ground pork make it budget-friendly, too!

Ingredients

  • 1 pound asparagus
  • 1 tablespoon avocado oil, ghee, or cooking fat of choice
  • 1 large shallot, finely chopped
  • Diamond Crystal brand kosher salt
  • 4 garlic cloves, minced
  • 1 pound ground pork, ground turkey (not the super lean stuff), or your favorite ground protein
  • 2 red jalapenos, 2 Fresno peppers, or 2 Thai chilies, seeded and diced, OR 1 teaspoon crushed red pepper (optional)
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice vinegar (you can sub balsamic vinegar or apple cider vinegar)
  • 2 teaspoons fish sauce
  • 1 teaspoon toasted sesame oil
  • 2 scallions, trimmed and thinly sliced

Instructions

  1. Grab your asparagus and get chopping! Start by trimming the tough ends off. I keep the thick rubber bands on the asparagus, spy where the ends morph from green to whitish (the tough part), and slice through the whole bundle at that point. (The method where you snap each piece of asparagus to find the “breaking point” is both tedious and unnecessary.)
  2. Next, discard the tough ends in the compost bin and slice the asparagus crosswise into ½-inch thick coins, down to the tips.
  3. Heat a large skillet over medium heat. When the pan is hot, swirl in the cooking fat so you have a thin layer of fat coating the bottom. 
  4. As soon as the fat is shimmering, toss in the shallots and a sprinkle of salt.
  5. Cook, stirring, for a couple minutes or until softened.
  6. Toss in the minced garlic and cook until fragrant, about 30 seconds.
  7. Add the ground pork and break it up with spatula. 
  8. Sprinkle on some salt and increase the heat to medium-high.
  9. Cook, stirring occasionally, for 3 to 5 minutes or until no longer pink.
  10. Toss in the asparagus coins and minced chilies, and cook until the asparagus are tender-crisp, about 2 minutes.
  11. Stir in the coconut aminos, rice vinegar, fish sauce, and sesame oil. (You can measure out the seasonings ahead of time in a small bowl, and then dump everything in all at once.)
  12. Turn off the heat and taste a bite. If necessary, adjust the seasoning to your liking.
  13. Toss in the scallions and holler at your family to get to the table!

Notes

Craving more veggies? Serve this stir-fry with a side of cauliflower rice!

Courses Dinner

Cuisine Chinese, Paleo, Whole30, Gluten-free, Stir-fry

The post Spicy Pork and Asparagus Stir-Fry appeared first on Nom Nom Paleo®.

Original Source: Spicy Pork and Asparagus Stir-Fry

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s