a home cook with notions & an appetite
What’s not to love about a dish involving pork, asparagus, spice and a timeline that has you eating in about half an hour? I certainly haven’t found anything to quibble with when it comes to a quick dinner. If you can’t tell from the dish, I take the extra time to throw some rice on and make a full meal of this dish from Bon Appétit’s April 2011 issue.
Yes, this is basically a stir-fry, but it’s good and here are the ingredients I used:
Once rice is cooking, the key to this dish is all in the prep. Everything cooks super-fast, so if everything isn’t pre-prepped, you’re dead in the water. There will not be a few minutes of passive cooking to dice a few things.
That being said, I mixed a tablespoon of soy sauce, the sherry and cornstarch together and then mixed that in with the ground pork. Asparagus was trimmed and sliced into smaller pieces. Jalapeno was diced. Ginger was also diced. It was showtime.
2 teaspoons sesame oil and ginger in pan over high heat with ginger and jalapeno. Seasoned pork is cooked until no longer pink (this happens fast and needs to be stirred a lot). This step took less than 3 minutes once the meat went in. Once meat is cooked, in went asparagus, rest of soy sauce, oyster sauce and honey for roughly two minutes – until everything was nicely incorporated and saucy. The recipe on the site mentioned incorporating water and more salt/pepper if needed, but I found no need for either.
There you go – super-fast, delicious and nutritious dinner for a weeknight.