Spicy Pork and Asparagus Stir-Fry is a one-pan, Whole30- and keto-friendly weeknight supper that’s simple, delicious, and inexpensive. So yeah, all of your excuses for why you can’t cook dinner tonight have been busted.
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No more excuses!
Oh, you have more excuses? Someone in your family doesn’t like spicy food? Leave out the peppers! You hate pork? Sub in another ground protein that you love! You’re doing a Whole30 or keto challenge? Great! This recipe is totally compliant. Asparagus makes your pee smell funny? That happens to me, too—deal with it. Your family will love this cheap, fast, and easy dinner!
Clean out the fridge!
Similar to my Garbage Stir-Fry recipe, this weeknight quickie supper is the perfect way to clear out your vegetable crisper. You can substitute another chopped seasonal vegetable for the asparagus and you’ll be a-OK (e.g. broccolini, Chinese broccoli, collard greens, etc.). By adding a variety of colorful vegetables, you’ll be increasing the nutrients in the stir-fry without even trying!
Prep for success!
Although it’ll take a few extra minutes to chop all the vegetables and measure out the seasonings before you start cooking, the actual stir-frying part will be stress-free and fast. Once the pan is hot, you can quickly throw in the ingredients sequentially and dinner will be on the table in a blink of an eye. Also, if you already have a jar of my All-Purpose Stir-Fry Sauce in the fridge, you can use it as the seasoning in this recipe! I’m all about the shortcuts to deliciousness, remember?
Ingredients
- Asparagus
- Ground pork, ground turkey (not the super lean stuff), or your favorite ground protein
- Shallot
- Garlic
- Red jalapenos, Fresno peppers, or Thai chilies
- Scallions
- Avocado oil, ghee, or cooking fat of choice
- Diamond Crystal brand kosher salt
- Coconut aminos*
- Rice vinegar* (you can sub balsamic vinegar or apple cider vinegar)
- Fish sauce*
- Toasted sesame oil*
*Got a jar of All-Purpose Stir-Fry Sauce in the fridge? Use ¼ cup of it in place of the coconut aminos, rice vinegar, fish sauce, and toasted sesame oil!
How to make Spicy Pork and Asparagus Stir Fry
Grab your asparagus and get chopping! Start by trimming the tough ends off. I keep the thick rubber bands on the asparagus, spy where the ends morph from green to whitish (the tough part), and slice through the whole bundle at that point. (The method where you snap each piece of asparagus to find the “breaking point” is both tedious and unnecessary.)
Next, discard the tough ends in the compost bin and slice the asparagus crosswise into ½-inch thick coins, down to the tips.
Heat a large skillet over medium heat. When the pan is hot, swirl in the cooking fat so you have a thin layer of fat coating the bottom.
As soon as the fat is shimmering, toss in the shallots and a sprinkle of salt.
Cook, stirring, for a couple minutes or until the shallots are softened.
Toss in the minced garlic and cook until fragrant, about 30 seconds.
Add the ground pork and break it up with spatula.
Sprinkle on some salt and increase the heat to medium-high.
Cook, stirring occasionally, for 3 to 5 minutes or until no longer pink.
Toss in the asparagus coins…
…and minced chilies…
…and cook until the asparagus are tender-crisp, about 2 minutes.
Stir in the coconut aminos, rice vinegar, fish sauce, and sesame oil. (Got a jar of All-Purpose Stir-Fry Sauce in the fridge? Use ¼ cup of it in place of the coconut aminos, rice vinegar, fish sauce, and toasted sesame oil!)
Turn off the heat and taste a bite. If necessary, adjust the seasoning to your liking.
Toss in the scallions and holler at your family to get to the table!
Craving more veggies? Serve this stir-fry with a side of cauliflower rice!
Leftover makeover ideas!
The leftover spicy pork and asparagus stir-fry can be store in a sealed container in the fridge for up to four days and in the freezer for up to four months.
If you want to change things up, you can use the leftover stir-fry in these tasty recipes:
- Egg Foo Young
- Easy Paleo Frittata
- Paleo Curried Meat Pies (use in place of the Deconstructed Samosa)
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Spicy Pork and Asparagus Stir-Fry
Ingredients
- 1 pound asparagus
- 1 tablespoon avocado oil ghee, or cooking fat of choice
- 1 large shallot finely chopped
- Diamond Crystal kosher salt
- 4 garlic cloves minced
- 1 pound ground pork ground turkey (not the super lean stuff), or your favorite ground protein
- 2 red jalapenos 2 Fresno peppers, or 2 Thai chilies, seeded and diced, OR 1 teaspoon crushed red pepper (optional)
- 2 tablespoons coconut aminos*
- 1 tablespoon rice vinegar* you can sub balsamic vinegar or apple cider vinegar
- 2 teaspoons fish sauce*
- 1 teaspoon toasted sesame oil*
- 2 scallions trimmed and thinly sliced
- *Got a jar of All-Purpose Stir-Fry Sauce in the fridge? Use ¼ cup of it in place of the coconut aminos rice vinegar, fish sauce, and toasted sesame oil!
Instructions
- Grab your asparagus and get chopping! Start by trimming the tough ends off. I keep the thick rubber bands on the asparagus, spy where the ends morph from green to whitish (the tough part), and slice through the whole bundle at that point. (The method where you snap each piece of asparagus to find the “breaking point” is both tedious and unnecessary.)
- Next, discard the tough ends in the compost bin and slice the asparagus crosswise into ½-inch thick coins, down to the tips.
- Heat a large skillet over medium heat. When the pan is hot, swirl in the cooking fat so you have a thin layer of fat coating the bottom.
- As soon as the fat is shimmering, toss in the shallots and a sprinkle of salt.
- Cook, stirring, for a couple minutes or until the shallots are softened.
- Toss in the minced garlic and cook until fragrant, about 30 seconds.
- Add the ground pork and break it up with spatula.
- Sprinkle on some salt and increase the heat to medium-high.
- Cook, stirring occasionally, for 3 to 5 minutes or until no longer pink.
- Toss in the asparagus coins and minced chilies, and cook until the asparagus are tender-crisp, about 2 minutes.
- Stir in the coconut aminos, rice vinegar, fish sauce, and sesame oil. (Got a jar of All-Purpose Stir-Fry Sauce in the fridge? Use ¼ cup of it in place of the coconut aminos, rice vinegar, fish sauce, and toasted sesame oil!)
- Turn off the heat and taste a bite. If necessary, adjust the seasoning to your liking.
- Toss in the scallions and holler at your family to get to the table!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe. I actually really appreciate this amazing recipe. I will make it for my family. Thanks!
The ingredients list kosher salt but not quantity. Please advise.
There is no exact amount because you sprinkle it on and adjust according to your taste.
I’ve made this four times and it is always easy and delicious. I was rushing tonight so I added a bag of Trader Joe’s Riced Cauliflower at the same time as the asparagus, instead of cooking it separately, and it turned out great!
Love this recipe! I was curious if anyone has added/subbed leeks? I have an extra leek sitting around so I’m going to give it a go. I’ll post back with my results
In the words of Larry David, it was pretaaaaaay pretaaaaay pretty good!
🤣🤣🤣it WAS pretttay prettttay goood! I had to use what I had on hand, green beans subbed in. And the coup d’etat – Little dollops of Garlic Chili Sauce! Love a good stir fry! Thank you Michelle! Maybe I’ll graduate and make your XO sauce and make the XO Pork recipe!!
Made this with venison sausage. Came out great. Next time I’ll add more asparagus.
We made this last night and it was delicious! So easy too since I had a bottle of the all-purpose stir-fry sauce on hand. Used an extra few splashes and extra asparagus since we had a big bag from Costco. Didn’t even use any peppers or chili flakes! This is one we will definitely make again and again!
As always, dear Michelle, you save my weary life with deliciousness.
Thanks again!
Love this! Incredibly simple, I’ve used turkey, pork, and beef and I think turkey is our preference. Don’t skip her good advice on not using the ultra lean kind, had it by mistake and it made a huge difference. This is the perfect dish if your asparagus looks a little sad, but is still good to eat. I love that you can adjust the heat and flavor by the peppers, I used two of each (jalapeños, serranos, and Thai chilis). Also dumped a bag of cauli rice to up the veggies even more and I will definitely be doing that (did an increase of 1/2 the marinade to account for the addition. Just stellar!
I made a couple of dietary changes, but it was still amazing! I took out the onions/scallions & spicy stuff (those are can’t haves.) Added sweet red peppers, sautéed mushrooms and orange & yellow bell peppers.
It was a big hit! Will be making again! Thank You!!