Stir-Fried Asparagus with Pork

• 1 pound pencil-thin asparagus
• 2 tablespoons peanut or vegetable oil
• 3 or 4 dried red chilies, optional
• 1/4 pound ground pork
• 1 tablespoon minced garlic
• 1/2 cup scallions
• 1/2 cup chicken stock or water
• 1 tablespoon soy sauce
• 2 teaspoons dark sesame oil, optional
• Cooked white rice for serving (optional)

1. Break bottom inch or so off of each asparagus spear; cut stalks into inch-long pieces.
2. Heat a large skillet over high heat for about 2 minutes.
3. Immediately add half the peanut oil, chilies if you're using them and pork, crumbling it with your fingers.
4. Cook, stirring only occasionally, until pork browns, about 2 minutes.
5. Remove pork to a bowl, discard chilies and lower heat slightly.
6. Add remaining oil and asparagus to skillet.
7. Cook, stirring occasionally, until asparagus turns bright green and begins to become tender, 3 or 4 minutes.
8. Add garlic and scallions and cook, stirring once or twice, for 30 seconds.
9. Add stock or water and soy sauce; stir and cook for 15 seconds.
10. Stir in pork, add sesame oil if you like and stir once more.
11. Serve with white rice, if desired.

thin, peanut, red chilies, ground pork, garlic, scallions, chicken, soy sauce, dark sesame oil, white rice

Taken from cooking.nytimes.com/recipes/8638 (may not work)