Pork Asparagus in Oyster Sauce! A quick stir-fry that you can make in under 20 minutes.
Ingredients:
200 grams thinly sliced pork, I used the shabu-shabu cut
250 grams baby asparagus or asparagus, cut 1-inch off the bottom then cut into thirds
1 chayote or carrots, thinly sliced
2 tablespoons oil
4 cloves garlic, minced
3 tablespoons light soy sauce
2 tablespoon oyster sauce
1 tablespoon cooking wine, I used Shaoxing Wine
3/4 cup chicken broth or water
2 teaspoons cornstarch mixed with 3 tablespoons cold water
salt and pepper to taste
Procedure:
In a bowl, combine soy sauce, oyster sauce, chicken broth or water and cooking wine. Stir until well combined. Set aside.
Add half of the marinade to the pork. Toss until the meat slices are well coated with the sauce.
Heat oil in skillet or wok over high heat. Saute onions until it becomes translucent. Add garlic and continue stirring.
Add the slices of pork. Stir fry and cook for 5 to 7 minutes until brown all over. Add the chayote or carrots, asparagus, cornstarch mixture, and the oyster sauce mixture. Cover and cook for 3 minutes until vegetables are tender-crisp. Season with pepper and salt if needed.
If you want a saucy stir-fry, add a little bit more water and simmer for 1 minute. Immediately remove from heat to avoid overcooking the vegetables.
Serve with warm rice.
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Watch how to make Pork Asparagus in Oyster Sauce
Ingredients
- 200 grams thinly sliced pork I used the shabu-shabu cut
- 250 grams asparagus cut 1-inch off the bottom then cut into thirds
- 1 small chayote or carrots thinly sliced
- 2 tablespoons oil
- 4 cloves garlic minced
- 3 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cooking wine I used Shaoxing Wine
- 3/4 cup chicken broth or water
- 2 teaspoons cornstarch mixed with 3 tablespoons cold water
- salt and pepper to taste
Instructions
- In a small bowl, combine soy sauce, oyster sauce, chicken broth or water and cooking wine. Stir until well combined. Set aside.
- Add half of the marinade to the pork. Toss until the meat slices are well coated with the sauce.
- Heat oil in skillet or wok over high heat. Saute the garlic until it becomes translucent.
- Add the slices of pork. Stir fry and cook for 5 to 7 minutes until brown all over.
- Add the chayote or carrots, asparagus, cornstarch mixture, and the oyster sauce mixture. Cover and cook for 3 minutes until vegetables are tender-crisp. Season with pepper and salt if needed.
- If you want a saucy stir-fry, add a little bit more water and simmer for 1 minute. Immediately remove from heat to avoid overcooking the vegetables.
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