Pork, Asparagus and Snap Pea Stir-Fry

Preparation

1. Step 1

   Cut the asparagus into 1- to 1½-inch long pieces and set aside, along with the snap peas.

2. Step 2

   In a medium bowl, combine the pork, honey, ginger, garlic and 1 tablespoon of the soy sauce; mix well.

3. Step 3

   In a small bowl, combine the rice vinegar, sesame oil, chile-garlic sauce and the remaining 1 tablespoon soy sauce.

4. Step 4

   In a large (12-inch) skillet or wok, heat the avocado oil over medium–high. Place a dinner plate lined with a paper towel near the stove.

5. Step 5

   When the oil is shimmering, add the pork mixture and, working quickly, smear it into a roughly even layer that covers the surface of the pan. Cook for 2 to 3 minutes without disturbing, until the edges of the pork are nicely browned on the bottom.

6. Step 6

   Stir the pork, breaking it up into bite-size pieces and cook, stirring occasionally, for 3 to 5 minutes, until cooked through and deeply caramelized in spots. Using a spatula or slotted spoon, transfer the pork to the prepared plate.

7. Step 7

   Reduce the heat to medium and add the asparagus and snap peas. Cook, tossing often, until the vegetables are charred and crisp tender, 3 to 4 minutes. (If the pan begins browning, reduce the heat further.)

8. Step 8

   Off the heat, return the pork to the pan and toss. Add the reserved vinegar mixture to the skillet and stir, scraping the browned bits from the pan.

9. Step 9

   Sprinkle with the scallions and serve over rice.