Ingredients:
\n1 pound asparagus spears, trimmed and diagonally cut into 1\/2″ pieces
\n3 tablespoons soy sauce, divided
\n1 tablespoon sherry
\n2 teaspoons flour
\n1 pound ground pork
\n1 teaspoon honey
\n2 tablespoons oyster sauce
\n1\/2 teaspoon hot sauce (Crystal), will keep increasing this ’til Carrie says stop
\n1\/2 teaspoon ground ginger
\n1 tablespoon Sesame oil
\n1 tablespoon olive oil<\/p>\n
Directions:
\nBoil asparagus to desired tenderness (10 minutes), drain
\nWhisk 1 tablespoon soy sauce, sherry, and flour in a large bowl (add more flour if needed to thicken)(may add ginger to this pork mixture next time instead of with liquids)
\nStir pork into the mixture
\nWhisk 2 tablespoons soy sauce, honey, oyster sauce, hot sauce, and ginger in a small bowl
\nHeat oils in wok (may increase sesame and eliminate olive oil next time)
\nStir fry pork until browned, about 3-4 minutes
\nAdd asparagus and liquid mixture and stir
\nCook for about three minutes
\nAdd a tablespoon of water if the pork is too dry
\nPepper to taste<\/p>\n
Serve with rice.<\/p>\n