You are here: Home » Recipes » Stir-Fried Pork with Asparagus Stir-Fried Pork with Asparagus Recipe by Our Cookbook CollectionKitchen Tested Yield 3 servings Prep 5 mins Cook 10 mins Boneless pork chops and a few Chinese pantry staples make this dinner a snap. Mark Boughton PrintEmail "I keep a few individually wrapped boneless pork chops in the freezer for easy last-minute stir-fries like this one," Chen says. Hoisin sauce is a mixture of soybeans, garlic, chile peppers and spices. Ingredients 1 pound asparagus2 teaspoons cornstarch1 teaspoon Chinese rice wine or dry sherry1/2 pound boneless pork chops1 tablespoon dark soy sauce or soy sauce2 tablespoons hoisin sauce2 tablespoons canola oil1/4 cup water1 -- garlic clove, sliced Instructions Snap or cut off tough ends of asparagus. Cut on the diagonal into 2-inch pieces. Whisk together cornstarch and wine in a medium bowl. Cut pork into 1/4-inch thick strips about 2 inches long. Add to cornstarch mixture and mix well. Whisk together soy sauce and hoisin sauce in a small bowl. Heat 1 tablespoon oil in a wok or stir-fry pan over high heat until hot but not smoking. Test by dipping a piece of asparagus into the oil; it should sizzle. Add asparagus and stir until they turn a darker green, about 30 seconds. Add 1/4 cup water, cover and cook over medium heat, stirring occasionally, until tender, 3 to 5 minutes. Transfer asparagus and liquid to a platter. Add remaining oil to pan and heat over high heat. Add garlic and stir until oil is hot and garlic sizzles. Stir pork mixture and add to pan. Cook, stirring constantly, until pork in no longer pink, 2 to 3 minutes. Add soy sauce mixture and stir 20 seconds. Return asparagus to pan and stir 30 seconds, until mixed well. Reprinted with permission from Helen Chen's Easy Chinese Stir-Fries (Wiley, 2009).