Stir-Fried Asparagus is super easy to make and healthy. You can make it as a quick dinner or lunch. It will only take about 20 minutes. I also added garlic and Thai fresh chili. For protein, I used some lean pork loin. You can use any kind of meat like chicken, beef or no meat. And if you’re not a fan of spicy food, you can omit the chili. I used 2 Thai fresh chilies because I LOVE spicy food. 🙂 I’m Thai after all.
If you like stir-fried, I have another recipe for you. Here’s the link to Stir-Fried Baby Bok Choy with Garlic and Chili. I like to serve it with steamed rice but tonight, I served it with Quinoa.
Here’s the link that will show you how to cook quinoa.
The secret of stir-fried is prepping everything in advance and do not overcook it. The worst thing that could happen here is overcooked tough pork loin and mushy asparagus. One word… yuck! LOL
Let’s cook some food!
To prepare the asparagus, snap the end of one spear with your fingers. Just bend and snap the woody stems.
It will break off where the toughness ends, and the tender asparagus begins.
Then use that one spear to guide where to cut the rest.
Cut them into about an inch long. Thinly slice the garlic and chili.
Slice the pork thinly against the grain. You will see the fibers of the meat are going in one direction. Cut across in the other direction to ensure the tenderness.
Mix Agave (or sugar), Golden Mountain Seasoning Sauce
Heat up vegetable or Canola oil in a medium pan, medium heat. Once the pan is hot, add the sliced garlic and chili, stir for a minute until cooked but not burnt.
Add the pork, stir-fry until the meat is no longer pink.
Add asparagus, stir-fry for about 1 minute. I love when the color turns darker green, so pretty.
Add the sauce mixture.
Add fresh ground black pepper (optional).
Stir until everything is mixed together and the asparagus is cooked but still firm. This should take about 1-2 minutes.
Turn off the heat, serve hot with a side of steamed rice or quinoa.
Ta-da Stir-Fried Asparagus is ready! How easy was that? I hope you give this recipe a try and if you’d like to share any comments, the comment box is below. 🙂
- 18-20 spears of fresh asparagus
- thinly sliced pork loin, about ¼ lb.
- 2 Thai chili, thinly sliced (optional)
- 3 cloves of garlic, thinly sliced
- 1 tablespoon Golden Mountain seasoning sauce (or light soy sauce)
- 1 tablespoon Agave (or sugar)
- 1 teaspoon Oyster Sauce
- 1 tablespoon vegetable (or Canola oil)
- pepper (optional)
- To prepare the asparagus, snap the end of one spear with your fingers. Just bend and snap the woody stems. It will break off where the toughness ends, and the tender asparagus begins. Then use that one spear to guide where to cut the rest. Cut them into about an inch long.
- Thinly slice the garlic and chili.
- Slice the pork thinly against the grain. You will see the fibers of the meat are going in one direction. Cut across in the other direction to ensure the tenderness.
- Mix Agave (or sugar), Golden Mountain Seasoning Sauce (or light soy sauce) and Oyster sauce in a small bowl.
- Heat up the oil in a medium pan, medium heat. Once the pan is hot, add the sliced garlic and chili, stir for a minute until cooked but not burnt.
- Add the pork, stir-fry until the meat is no longer pink.
- Add asparagus, stir-fry for about 1 minute.
- Add the sauce mixture and fresh ground black pepper (optional), stir until everything is mixed together and the asparagus is cooked but still firm. This should take about 1-2 minutes. Turn off the heat, serve hot with a side of steamed rice or Quinoa.
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