Unlike famous dishes like Dongpo Pork and Kung Pao Chicken, which have clear historical legends, the "story" of stir-fried asparagus with shredded pork is hidden in every family's kitchen: it's the mother's careful selection of fresh asparagus at the market in the morning, the sizzling sound of the oil in the wok when the father stir-fries it quickly, and the smiling faces of children attracted by the "crispy and tender shredded pork" when they are picky eaters. Its creation is a microcosm of the integration of foreign ingredients into Chinese culinary culture, and a vivid embodiment of the Chinese home-style cooking principle of "making delicious flavors with simple ingredients"—this is the most authentic "food story": not relying on legends, but originating from life.
Materials
Steps for making stir-fried asparagus with shredded pork
Wash and cut the asparagus into short sections, and shred the lean meat.
Boil an appropriate amount of water, add the asparagus pieces and blanch them, then remove and drain.
In a separate wok, heat oil to 70% hot, sauté scallions and ginger until fragrant, then add shredded pork and stir-fry quickly until the pork turns white.
Add light soy sauce, sugar, and cooking wine, and stir-fry until the shredded meat is coated with the sauce.
Add the blanched asparagus pieces and stir-fry briefly.
Add salt to taste.
Finally, stir-fry thoroughly and turn off the heat.
Tips for stir-frying asparagus with shredded pork
1. After cutting the asparagus, blanch it in boiling water and drain well before stir-frying. This helps remove more pesticide residue from the surface. 2. When blanching the asparagus, you can add a small amount of oil to the water; this will help the stir-fried asparagus retain its bright green color.
