Surprisingly good dish with 2 main ingredients [lean meat and asparagus], some aromatics [ginger, garlic and chillies] and simple seasoning [plum sauce and vinegar].
If you do have these ingredients in your kitchen, do give this recipe a try and I bet you will enjoy it. I will definitely prepared this again. The fried meat is tender, while the asparagus are a little crunchy and blends well with the simple sweet sourish sauce.
In this dish, no water is added in the sauce.
200 gm pork shoulder meat or mei hua rou - sliced thinly
[marinate meat with salt, pepper, some beaten egg and cornstarch]
200 gm asparagus - peeled and slice slantwise
1 tbsp chopped ginger or more
1 tbsp chopped garlic or more
1 tbsp chopped red chillies or more
1 tbsp chopped spring onions or more [keep some for garnishing]
some toasted sesame seeds [optional]
2 tbsp plum sauce or more
2 tbsp Apple Cider vinegar
- Marinate meat slices with salt, pepper and beaten egg. Mix well and add in the cornstarch. Set aside.
- Combine the seasoning in a bowl.
- Heat up some oil in a non stick wok, pan fry meat slices until brown and cooked through. Push aside.
- Add in the chopped ingredients, saute until fragrant. Mix well with fried meat slices and add in the asparagus.
- Pour in the seasoning sauce. Bring to boil until almost thick and coats the meat slices well.
- Dish up, garnish with some spring onions and toasted sesame seeds.
- Serve hot.