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Pork & Asparagus with Chile-Garlic Sauce

Andrew Zimmern
  • 30 minutes
  • Serves

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)