Pork, Asparagus and Snap Pea Stir-Fry
Published May 14, 2025
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces asparagus spears, trimmed and halved lengthwise if thick
- 2cups sugar snap peas, trimmed (about 6 ounces)
- 1pound ground pork
- 2tablespoons honey
- 2teaspoons peeled and grated fresh ginger (about a 1-inch piece)
- 2teaspoons grated garlic (about 4 medium cloves)
- 2tablespoons soy sauce, divided
- 3tablespoons seasoned rice vinegar
- 1teaspoon toasted sesame oil
- 1teaspoon chile-garlic sauce, Sriracha or chile crisp, plus more to taste
- 1tablespoon avocado or peanut oil
- 2tablespoons thinly sliced scallions, for serving (1 large scallion)
- Steamed rice, for serving
Nutritional analysis per serving (4 servings)
480 calories; 29 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 24 grams protein; 510 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the asparagus into 1- to 1½-inch long pieces and set aside, along with the snap peas.
- Step 2
In a medium bowl, combine the pork, honey, ginger, garlic and 1 tablespoon of the soy sauce; mix well.
- Step 3
In a small bowl, combine the rice vinegar, sesame oil, chile-garlic sauce and the remaining 1 tablespoon soy sauce.
- Step 4
In a large (12-inch) skillet or wok, heat the avocado oil over medium–high. Place a dinner plate lined with a paper towel near the stove.
- Step 5
When the oil is shimmering, add the pork mixture and, working quickly, smear it into a roughly even layer that covers the surface of the pan. Cook for 2 to 3 minutes without disturbing, until the edges of the pork are nicely browned on the bottom.
- Step 6
Stir the pork, breaking it up into bite-size pieces and cook, stirring occasionally, for 3 to 5 minutes, until cooked through and deeply caramelized in spots. Using a spatula or slotted spoon, transfer the pork to the prepared plate.
- Step 7
Reduce the heat to medium and add the asparagus and snap peas. Cook, tossing often, until the vegetables are charred and crisp tender, 3 to 4 minutes. (If the pan begins browning, reduce the heat further.)
- Step 8
Off the heat, return the pork to the pan and toss. Add the reserved vinegar mixture to the skillet and stir, scraping the browned bits from the pan.
- Step 9
Sprinkle with the scallions and serve over rice.
Private Notes
Comments
This was delicious, but agree with a couple comments, it was a little dry. Next time I’ll double the sauce so there’s some to pour over the dish on top of rice. Also, it wasn’t too sweet it was really well seasoned. Also also..the pea/asparagus charring process took me longer like 6 - 8 minutes.
Made following the recipe exactly and it was just delicious. Would highly recommend. My asparagus was on the thicker side but rather than split I just cooked a bit longer in my wok.
Yes! It works with crumbled tofu sub for pork. I used the “marinate the craggy torn bits” method from elsewhere on this site, but any method that allows a little browning works. Honey is key, but I bet maple syrup would sub if you’re deep vegan.
This was delicious and is definitely going into the favorites folder. I followed the recipe with the exception of using only asparagus, since that’s what I had on hand. I also kept the vinegar mixture and chili on the side because the kiddo has not yet developed a taste for vinegar or spicy foods. Definitely add the vinegar mixture. It took the dish from slightly one note to much more complex and balanced. The ground pork I used was fairly fatty, and instead of draining it, I used the rendered fat to cook the asparagus. My guess is that anyone finding the dish lacking in sauce may have used a leaner grind.
I hate asparagus so I made this recipe without it and added a bit of fish sauce. This is a good recipe to help you eat your veggies without it feeling like rabbit food. And parents, just skip the chile oil, and kids should love it. I agree that it’s probably smart to double the vinegar sauce. Either way perfect for a post workout dinner. And pretty quick to make too! Will make it again!
This was a delicious recipe. As others suggested, I doubled the sauce ingredients. Also added more ginger and garlic which I chopped in my small cuisinart. I only had sesame chili oil so used that and did not add chili crisp. The amount of honey was just right. Next time I will reduce some of the green veggies and will include shiitake mushrooms. Actually, any vegetables can be substituted. I prepared both the sauce, the pork mixture and also the chopped veggies ahead of time so dinner was ready as soon as stir fry was completed. The asparagus and peas took about 10 minutes. Next time I will add the scallions for the last few minutes.