Super simple recipe. If you use ground pork, no need to add any oil to the skillet. If you use ground turkey, add a tablespoon of grape seed oil before sautéing it.
STICKY SPICY PORK WITH ASPARAGUS AND EDAMAME
(inspired by Modern Proper)
1 pound ground pork
1/2 tsp salt
small bunch of asparagus, tough ends removed, cut into 2-inch pieces
1/2 cup frozen edamame, no need to de-frost
1/4 cup soy sauce
1 tablespoon Gochujang sauce (or more to taste)
minced ginger, to taste (I used about 2 tsp)
Heat a large nonstick skillet or wok over medium-high heat. Add the pork, season with salt, and use a spoon to break it up into large pieces. Cook, until beginning to brown and crisp, about 8 minutes, resisting the temptation to move it around. You want to get a nice crisp layer in the bottom. Add the asparagus and edamame, stir everything around, and cover the pan. Simmer for about 3 minutes. Meanwhile, mix the soy sauce with Gochujang and ginger.
Open the pan, add the prepared sauce and cook, stirring for another couple of minutes, until veggies are crisp-tender. Serve over golden rice (recipe available here) or plain steamed rice.
ENJOY!
to print the recipe, click here
Comments: This is the type of recipe that is at the table in no time… Make sure to prepare the rice in advance. If you follow my recipe for the golden rice, it sits in the burner for exactly 30 minutes, so you can start that step and 10 minutes later get going with the pork. Do not use asparagus that are overly thick, if that’s all you have, steam them for a couple of minutes in the microwave before using in this preparation. Finally, the most important thing is to get that crispy bottom on the pork before moving it around. Leftovers were still awe-inducing on day #2…
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Bewitching Kitchen 
That looks delicious. I think I have everything except the edamame. I wonder if I could use green peas instead. 🙂
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green peas would work great!
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This is going to be one of our dinner next week.
Thanks Sally!
Dawn
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Hope you like it…
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Plan to try this as soon as i can get the seasoning. Love your new cookie blog. Time for a new border for this one. Does not showcase as well as previous ones. Love both blogs.
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glad you enjoy the cookie blog, I sure love to keep it going… 😉
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Interesting and easy to try in about three months when the asparagus season should start ! A slightly new method for me – I eat an awful lot of asparagus but usually steamed and on their own – – about time to try them cut up in a recipe – thanks for the idea !
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it is nice to have it with more bite sometimes and in this recipe it works, as long as it’s not overly thick.
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