Ingredients

• 3 tsp. peanut or vegetable oil, divided
• 2 lb. asparagus, trimmed, cut on a diagonal into (1"–2") pieces
• Kosher salt
• 8 oz. ground pork
• 6 scallions, white and pale green parts only, finely chopped
• 5 garlic cloves, finely chopped
• 1 (2") piece ginger, peeled, finely chopped
• 2 Tbsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry
• 2 Tbsp. soy sauce
• 1 tsp. toasted sesame oil
• Cooked rice and store-bought chili crisp (for serving)

Instructions

1. Heat 1 tsp. peanut oil in a large skillet over high. Once pan is hot (oil will be lightly smoking), add half of asparagus and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer asparagus to a plate. Add 1 tsp. peanut oil to skillet (no need to wipe it out) and repeat process with remaining asparagus.
2. Reduce heat to medium-high; add remaining 1 tsp. peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and cook, undisturbed, until meat begins to brown underneath, about 2 minutes. Break up meat with a wooden spoon and add scallions, garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. Add wine and soy sauce and return asparagus to skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.
3. Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and chili crisp.