Stir-Fried Pork with Asparagus

This recipe comes from Helen Chen's EASY CHINESE STIR FRIES. The key to this recipe--and the reason kids like it so much--is the hoisin sauce. I'm not actually sure if hoisin sauce exists in China,  but I really don't care. It taste like Coca-Cola served with red licorice. What could be better?

Anyhow, enjoy. I've adjusted some of the sauce ratios to get a slightly stronger flavor.  This should serve four.

Stir-Fried Pork with Asparagus

2 pounds asparagus 

3 TB Cornstarch

3 TB Chinese rice wine or dry sherry

1.5 lbs boneless pork chops

3 TB soy sauce

6 TB hoisin sauce

1 TB sugar

3 TB oil

3 garlic cloves, sliced

2 cups uncooked rice

1. Prepare rice according to instructions
2. Combine corn starch and rice wine
3. Slice pork chops into 1/4-inch pieces and mix into corn starch and rice wine
4. Break lower stems from asparagus and throw away. Cut asparagus into 2-3 inch pieces
5. Combine soy sauce, hoisin sauce, and sugar in a bowl; set aside
6. Pour 1 TB oil into a wok or large frying pan. Heat until asparagus sizzles when you add it 
7. Cook asparagus for 30 seconds until just dark
8. Add 1/4 cup water to asparagus and cover immediately. 
9. Steam for 2-4 minutes until asparagus is just beginning to lose its crispness 
10. Pour asparagus and juice into a bowl and set aside
11. Add the rest of the oil to the pan
12. Once oil is hot, add pork and cook until the pink is just gone
13. Add garlic and cook for 30 seconds
14. Add hoisin sauce mixture, mix well, and cook for one minute
15. Add asparagus, mix well, and cook for 30 seconds. 
16. Remove and serve

Family Ratings: 

Lucy, who remains an adventurous eater: 10

Will, who's happy to eat pretty much anything these days: 10

James, who's easily our finickiest eater: 10

Paul, who found this recipe years ago, then lost it, then found it again: 10

Petra, our Italian student, who's getting used to Paul's cooking: 10