INGREDIENTS
1 tbsp
cornstarch
3 tbsp
Chinese rice wine, such as Shaoxing, or sake
1 tbsp
peanut oil
1 tbsp
minced fresh ginger
2 tsp
minced garlic
2 tsp
sugar
2
dried hot chiles
3
scallions, minced
1 lb
boneless pork shoulder, thinly sliced
1/2 lb
asparagus, sliced on the diagonal into 1-inch lengths
2 tbsp
toban djan, a fermented chile-bean sauce (see Note)
Steamed jasmine rice, for serving