SPICY PORK WITH ASPARAGUS AND CHILE

Steps:

• Whisk 1 T soy sauce, rice wine and cornstarch in medium bowl. Add pork; toss to blend. Heat 2 tsp oil in heavy large work over high heat. Add asparagus, chile and ginger. Toss until asparagus is crisp-tender about 3 min. Using slotted spoon, transfer asparagus to mixture to plate. Add remaining 1 tsp oil to wok. Add pork mix and stir fry until browned, using spoon to break up pork into small pieces, 2-3 min. Return asparagus mixture to wok. Add remaining 2 T soy sauce, oyster sauce, and honey; stir fry until pork is cooked through, adding water by tablespoonfuls if dry, about 2 min. Add green onions; toss to incorporate. Season with sea salt and freshly ground pepper.