This post is sponsored by Kitchenware.
Pork with Asparagus in Oyster sauce is a quick and easy stir fry to get dinner on the table any night of the week!
This One Pan Pork and Asparagus recipe is done with simple steps to create a layered rice, pork, vegetable and almond combo with a sticky Asian sauce.
What to serve ground pork with?
Ground pork (pork mince) is a great budget friendly ingredient, that works as a meat and veggie dinner, perfect to serve with rice.
Add flavour with a simple sauce and texture with the addition of flaked or shaved almonds to finish the dish.
Pork with Asparagus and rice ingredients
The ingredients for this recipe are simple and easy to find at the local shops. They are set out in the photo below so you can see exactly what you need:
As you can see, the recipe calls for:
- Pork mince (ground pork)
- Rice (can use white, basmati, jasmine or brown)
- Oyster sauce
- Soy Sauce
- Hoi Sin Sauce
- Chinese Cooking Wine
- Peanut oil
- Salt and Pepper
- Flaked Almonds
Pork with Asparagus in Oyster Sauce gets dinner on the table with minimal effort and a quick cook time!
The combination of ingredients allows for a well flavoured protein and vegetable mix with an easy sauce balanced out with a serving of rice.
You get a little bit of this, that and everything else so there is texture, taste and satisfaction!
How to make Pork with Asparagus in Oyster Sauce
We use our Swiss Diamond Pan to make each layer for this recipe. The basic steps are:
- Toasting the nuts
- Cooking the pork and asparagus (with sauce)
- Cooking the rice
Then we add each of the cooked elements together and dinner is ready!
We start by combining the ingredients for our sauce.
- Add sauce ingredients to jug (Photo 1)
- Whisk to combine (Photo 2)
It will take less than 2 mins to bring the sauce together and the combination of other ingredients helps balance out the unique taste of the oyster sauce.
Pork and Asparagus Stir Fry
Next we prep our vegetable, cook the pork and add the sauce.
- Slice the asparagus (Photo 3)
- Add peanut oil to sauté pan (Photo 4)
- Add pork mince to pan (Photo 5)
- Cook the mince, stirring as you go, then add sauce (Photo 6)
Next we combine the cooked pork mince with the asparagus and allow the asparagus to soften as it cooks.
- Add the asparagus to the pork (Photo 7)
- Cook for 3-4 mins for asparagus to soften (Photo 8)
Then transfer the pork and asparagus to a dish and set aside.
- Cook the rice (Photo 9)
- Add the pork and asparagus on top of the cooked rice (Photo 10)
Top with toasted flaked almonds to serve. You can also use a drizzle of the sauce on top creating a lovely syrup like deliciousness!
It will only take a couple of mins to reheat the pork and asparagus (put the lid on and steam value to shut).
You will find that as it sits on top of the cooked rice, it will return to a hot temperature very quickly.
Pork and Asparagus Stir Fry recipe quick info:
About the recipe:
- there is 11 total ingredients for this recipe!
- the oil is used in the pan, not in the sauce
- we make the sauce and pour over the cooked pork mince
- the asparagus will take 3-4 mins to cook, test a piece to ensure it is cooked before transferring to cook the rice
- we use 500 grams pork mince
FAQs about One Pan sautéed Pork, Asparagus and rice
- this is a simple recipe that comes together easily
- the marinade uses only 6 ingredients
- keep a little of the sauce aside for drizzling at the end
- the rice gets cooked with the lid on and steam value closed
Your quick questions answered:
- the peanut oil is a great flavour choice for Asian cooking
- you can use your favourite rice (I am using Jasmine rice)
- the recipe takes approx 25-30 mins
- This is an EASY recipe
The crunch of the almonds balances perfectly with the saucy delicious juicy pork and the rice helps complete the meal!
For a simple weeknight dinner, this dish comes together effortlessly and the hungry bellies will be fed!
The Swiss Diamond Sauté Pan is a fantastic cooking choice for creating family dinners, easy recipes and one pan balanced meals.
The non stick surface allows you to use sauce and marinades that would otherwise stick and take hours to clean off a non stick pan.
Thank-you to my friends at Kitchenware for this beautiful product and allowing me to cook in such a fuss free manner that also allows for a quick clean up!
Pork with Asparagus in Oyster Sauce
- Swiss Diamond Sauté Pan
- Measuring jug
- Measuring spoon
- Wooden spoon
- Mini whisk
- Hot surface plate
Pork with Asparagus in Oyster Sauce
- 500 grams pork mince Note 1
- 2 bunches asparagus Note 2
- ⅓ cup oyster sauce
- 1 tbs hoi sin sauce
- 1 tbs soy sauce
- 1 tbs Chinese Cooking Wine Note 3
- ½ tbs peanut oil Note 4
- ½ cup flaked almonds Note 5
- 2 bunches asparagus
- 2 cups jasmine rice
- 3 cups water Note 6
- ½ tsp salt
- ½ tsp pepper
Pork with Asparagus in Oyster Sauce
- Add flaked almonds to the Sauté pan, turn to a medium heat and toast till light golden brown Note 7
- Once the nuts are toasted, transfer to a dish and set aside
- Add peanut oil to the pan, turn to a medium heat and add the pork mince. Cook the mince, stirring as you go (non scratch utensil) till it is browned. Note 8
- Pour the sauce over the mince and stir to combine
- Add the asparagus to the pork mince, place the lid on and cook for 2-3 mins Note 9
- Once the asparagus is cooked, remove the pork and asparagus from the pan (into a dish) and set aside
- Add the rice and water to the sauté pan. Place the lid on and steam value shut. Turn to a medium heat. Leave the lid on and allow the rice to come to the boil, it will absorb the water as it goes. When the rice is almost cooked (you will see water only in the very centre of the pan), take the lid off and fluff rice
- Add pork and asparagus on top of cooked rice
- Garnish with toasted flakes almonds and a drizzle of sauce
- Note 1 Pork mince (or ground pork) is great, as it cooks quickly and is a budget friendly choice of meat.
- Note 2 I cut the asparagus in half and I remove an approximate 1 cm from the base. I don't recommend using tinned asparagus for this recipe as it will be too soft.
- Note 3 You will find this in the supermarket in the Asian food section of the store.
- Note 4 You can use olive oil if you don't have peanut. But if you are heading out to grab the ingredients, the peanut oil has a lovely fragrant smell and taste and is good to use if you can.
- Note 5 You can use slivered almonds if you like also. These will be in the cooking section of the store with the other nuts. I don't recommend whole almonds as the idea is for light texture, whereas whole almonds would add the crunch factor similar to the asparagus, whereas we want contrasting texture.
- Note 6 The water is to cook the rice, ie 2 cups rice needs 3 cups of water. Or you can make less rice and use 1 cup of rice and 1 ½ cups of water.
- Note 7 The nuts (all nuts) toast very quickly, stay close to the stove and keep an eye on them so they don't burn.
- Note 8 I find the easiest way to do this is to use a wooden spoon, break the mince down as I go and stir it. The mince will cook quickly as it is cooking small amounts at a time. This also ensures there are no clumps of meat and it is consistently cooked through.
- Note 9 If you don't have a lid for your sauté pan, you can simply cook the asparagus by stirring every now and then, it will take slightly longer as placing the lid on also helps to steam the asparagus as it cooks through.
- Note 10 Serving is for 4 - 6 people depending on portion size. For 4 people, use 1 cup of rice and 6 people, use 2 cups.
Winner Winner Pork is for dinner!
Haha, you guys know I love my Chicken wing recipes and all Asian style cooking.
For this recipe, I wanted to give you something different to other recipes I have shared with you.
It is nice to vary up the proteins and try something new and this recipe will tick all of those boxes.
It doesn't pay to forget the importance of texture in a dish and the nuts are delicate, the perfect garnish!
Please give me a shout if you have questions or make the recipe as I would love to hear your feedback.
Saucy Asian pork mince with asparagus and rice for a quick dinner, I have you covered my friends!