Pork and asparagus stir-fry from Bon Appétit Magazine, April 2020 (page 28) by Deb Perelman

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Notes about this recipe

  • anya_sf on April 16, 2023

    I cooked a whole pound of ground pork, so doubled the wine, soy sauce, and sesame oil, and also added some white pepper. My son loved it as-is, while my husband and I liked chili oil on top. Quick, easy, and tasty served over rice.

  • kari500 on May 19, 2022

    Agree it could use more spice. I realized this a minute or two before finishing and quickly added dried red pepper flakes, but next time I’ll add earlier. I used 12 oz Impossible meat, next time I’ll go with ground turkey. I loved this, the other two were sort of meh about it. Careful not to oversalt. L said the chili crisp is essential.

  • meggan on May 11, 2020

    Used turkey instead of pork. I think this could have used a little more spice.

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