Diced Asparagus Pork In Olive-pickled Leaf Mustard

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This is one of the dishes you would find in the menu of Chinese restaurants, where serves Cantonese and Chiu chow cuisines. The string or garden beans are usually used to cook the dish. I used the asparagus because I love it and it is in season.

  1. Trim off the woodsy bottoms of the asparagus stalks and cut asparagus stalks in half. Reserve the spear parts for other use. Dice the lower portion of the asparagus.

  2. Heat the oil in a large heavy skillet, when very hot, add in the meat and sprinkle in rice wine. Stir until the fat comes out and add in asparagus. Cook for 2-3 minutes. Add in soya sauce, pepper powder and chicken bouillon. Stir-fry over strong heat for a minute. Add in olive-pickled leaf mustard and toss until all ingredients are well coated with sauce.


Lavanya 15/4/09 01:05

I like your garnishing ..makes me droll :))

Sweta 15/4/09 02:19

Ooooh-it looks great!Great pic too!

Sara 15/4/09 03:42

I made an asparagus dish too! Great minds think alike :)

Dajana 15/4/09 09:38

Me and my husband love asparagus, I'm always looking for new recipes to cook them, especially now they're in season. I just made a risotto with asparagus, porcini mushrooms and salsicia - heaven. I have some asparagus left, so I might try your recipe. Thanks for the idea!

Fearless Kitchen 15/4/09 17:51

This looks wonderful! I love asparagus, and now that it's in season I'm always keen to find new recipes.

Hornsfan 16/4/09 01:43

love the garnish - it's a stunning finish to a tasty looking recipe!

Sara 15/6/09 21:21

I love asparagus, I've been buying it every week since spring started! This looks like a great recipe.


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