I loved that this was a veggie-loaded dish. Other members of my family may have complained that they wished it had more meat. 😉 Everyone enjoyed it!
I used asparagus combined with farm stand sugar snap peas and my CSA garlic scapes and bunching broccoli. Any crisp vegetable could be incorporated. We ate it over rice drizzled with Sriracha to add extra heat- perfect.
This Sichuan-inspired stir-fry recipe was adapted from Bon Appétit, contributed by Deb Perelman.
Yield: 4 servings
1 to 2 T peanut or vegetable oil, divided (I used 6 teaspoons)
2+ lbs crispy green vegetables (I used 1 lb asparagus, trimmed, cut on a diagonal into 1″–2″ pieces with 1 lb bunching broccoli, cut into 2″ pieces, and 2 cups sugar snaps)
8 oz ground pork
- pinch or dash of red pepper flakes, optional
4 to 6 scallions, white and pale green parts only, finely chopped
- 2 garlic scapes, finely chopped, optional
5 garlic cloves, finely chopped
1 2″ piece ginger, peeled, finely chopped
2 T Shaoxing wine (Chinese rice wine) or medium-dry sherry
2 T soy sauce
1 tsp toasted sesame oil
- white or brown rice, cooked, for serving
- store-bought chili crisp or sriracha, for serving, optional
- Heat 1 or 2 teaspoons of peanut oil in a large skillet over medium-high to high. (I used a 14-inch stainless steel skillet.)
- Once pan is hot (oil will be lightly smoking), add half of the vegetables and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer to a plate. Add another 1 or 2 teaspoons of peanut oil to skillet (no need to wipe it out) and repeat process with remaining vegetables.
- Reduce heat to medium-high; add remaining 1 or 2 teaspoons of peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and a pinch of red pepper flakes, if desired. Cook, undisturbed, until meat begins to brown underneath, about 2 minutes.
- Break up meat with a wooden spoon and add scallions, garlic scapes (if using), garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. (I used a mini-food processor to finely chop the scallions, garlic, garlic scapes, and ginger.)
- Add wine and soy sauce and return the vegetable to the skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.
- Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and hot sauce.