Pork with Asparagus in Oyster Sauce
Ground Pork with Asparagus in Oyster sauce is a quick Asian stir fry to get dinner on the table any night of the week!
Servings: 6
Calories: 581kcal
Equipment
- Swiss Diamond Sauté Pan
- Measuring jug
- Measuring spoon
- Wooden spoon
- Mini whisk
- Hot surface plate
Ingredients
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 teaspoon salt
- ½ teaspoon pepper
Instructions
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
Notes
- 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.
Nutrition
Calories: 581kcal | Carbohydrates: 66g | Protein: 28g | Fat: 24g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 819mg | Potassium: 999mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2275IU | Vitamin C: 17mg | Calcium: 135mg | Iron: 8mg