Spicy Pork with Asparagus and Chile

What a yummy combination. Asparagus & Pork... This recipe was found @ Bon Appetit's web site. The recipe comes together pretty quickly so it's best to prep everything before you start so once you start, you can just work right through it.

Spicy Pork with Asparagus and Chile 

3 tablespoons soy sauce, divided

1 tablespoon Shaoxing Chinese rice wine or dry Sherry

12 ounces ground pork (preferably coarsely ground; sometimes labeled chili-grind)

3 teaspoons Asian sesame oil, divided

12 ounces thin to medium asparagus spears, trimmed, cut on extreme diagonal into 1/2- to 3/4-inch pieces

1 red jalapeño chile, minced with seeds

1 tablespoon minced peeled fresh ginger

2 tablespoons oyster sauce

1 teaspoon honey

2 green onions, thinly sliced on diagonal

Fine sea salt

Whisk 1 tablespoon soy sauce, & rice wine in medium bowl. Add pork; toss to blend. Heat 2 teaspoons oil in heavy large wok or deep skillet over high heat. Add asparagus, chile, and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate. 

Add remaining 1 teaspoon oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up pork into small pieces, 2 to 3 minutes. 

Return asparagus mixture to wok. Add remaining 2 tablespoons soy sauce, oyster sauce, and honey; stir-fry until pork is cooked through, adding water by tablespoonfuls if dry, about 2 minutes. Add green onions; toss to incorporate. Season to taste with sea salt and freshly ground black pepper.

Serving Size: makes 4 servings