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Recipe of the Month: Pork and Asparagus Stir Fry

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Even though we are still staying safe at home, our days are in fact incredibly full. Between Zoom calls, Corona Home Fit, and keeping track of school assignments on Google Classroom, it can be 6 pm before we even realize it, and at that point, we’re all hungry and ready to eat. Which means that fast, easy, weeknight dishes are still a thing – at least at my house!

This stir fry can actually be made with any ground “white” meat you like – chicken, turkey, or in this case, pork – and with any veggies you have in your fridge, which makes it a great one for improvising. Those are my favorite kind of recipes.

We serve this over spinach for extra goodness, but it can also be eaten over rice. Even my son, a notoriously picky eater, loves this dish!

Without further ado…

Pork and Asparagus Stir Fry


1 bunch asparagus
1 large shallot
4 cloves garlic
2 lbs ground pork
1 chili of your choosing, or dried chili flakes
4 T. coconut aminos
2 T. rice vinegar
2 t. fish sauce

Avocado oil for cooking. Salt for seasoning. Spinach or rice for serving. By the way, did you know Costco sells a big bin of organic spinach for a few bucks and also has a high quality Avocado Oil, and like all things Costco, it’s a great deal!

Step 1: Chop chop. Chop your asparagus into 1/2″ coins, and dice or mince your shallot and garlic. Chop your chili if you have one.





Step 2: Sauté. Put a big splash of avocado oil in a big sauté pan and heat for 1 minute over medium heat. Add shallot, garlic, and a pinch of salt and cook until translucent.





Step 3: Add the meat. Add the pork and another pinch of salt, breaking it up while it cooks until no pink remains.





Step 4: Add the rest. Add asparagus and chili or dried chili flakes to taste. Add coconut aminos, rice vinegar and fish sauce. Cook until asparagus is tender-crisp.





Step 5: Serve and enjoy! Self explanatory. Serve over spinach or rice, or simply eat it as is. Add more chili flakes if you want more heat!

I like Picaflor live culture raw fermented pepper flakes. They have a nice, warm, fruity heat.


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