Spicy Stir Fried Pork Asparagus and Onions with Lemon Grass
Elevate your weeknight dinners with this vibrant and aromatic Spicy Stir Fried Pork, Asparagus, and Onions with Lemongrass! Tender slices of pork shoulder are stir-fried to perfection alongside crisp asparagus and sweet onions, then infused with the bold, citrusy aroma of fresh lemongrass and a kick of Thai red chili. Tossed in a savory sauce blend of soy, oyster, and fish sauces with a touch of brown sugar, this dish strikes the perfect balance of spicy, tangy, and salty-sweet flavors. Finished with a squeeze of fresh lime juice, green onion garnish, and toasted sesame seeds, this quick 25-minute recipe is ideal for a speedy yet satisfying meal. Serve with fluffy steamed rice or noodles for a complete meal that’s bursting with Southeast Asian-inspired flair.
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Recipe Information
Ingredients
- 1 lb Pork shoulder (thinly sliced)
- 1 lb Asparagus (trimmed and cut into 2-inch pieces)
- 1 Onion (medium, thinly sliced)
- 2 stalks Lemongrass (finely minced)
- 4 cloves Garlic (minced)
- 2 Thai red chili (finely chopped, or adjust to taste)
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tsp Fish sauce
- 1 tsp Brown sugar
- 2 tbsp Vegetable oil
- 1 tbsp Fresh lime juice
- 2 Green onions (sliced, for garnish)
- 1 tsp Sesame seeds (toasted, for garnish)
Instructions
Prepare all ingredients by thinly slicing the pork, trimming and cutting the asparagus, thinly slicing the onion, mincing the lemongrass and garlic, and chopping the chili.
In a small bowl, mix the soy sauce, oyster sauce, fish sauce, and brown sugar until well combined. Set aside.
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of the vegetable oil.
Add the sliced pork to the hot wok and stir-fry for 3-4 minutes, or until browned and cooked through. Remove the pork from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Stir in the minced lemongrass, garlic, and chopped chili, cooking for about 30 seconds until fragrant.
Add the sliced onion and asparagus to the wok. Stir-fry for 2-3 minutes, or until the vegetables are tender but still crisp.
Return the cooked pork to the wok and pour the sauce mixture over the ingredients. Toss everything together and cook for another 1-2 minutes, ensuring the pork and vegetables are evenly coated with the sauce.
Remove the wok from heat and add the fresh lime juice. Toss to combine.
Transfer the stir-fry to a serving plate and garnish with sliced green onions and toasted sesame seeds.
Serve immediately with steamed rice or noodles, and enjoy!
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1039 mg | 45% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.2 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 691 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
