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.
- 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.
- 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.