INGREDIENTS
1 lb
Pork shoulder, boneless
1/2 lb
Asparagus
2
Chiles, dried hot
2 tsp
Garlic
1 tbsp
Ginger, fresh
3
Scallions
1
Jasmine rice
1 tbsp
Cornstarch
2 tsp
Sugar
1 tbsp
Peanut oil
3 tbsp
Chinese rice wine
2 tablespoons toban djan, a fermented chile-bean sauce (see Note)