Spicy Ground Pork, Mushrooms and Asparagus Stir Fry

Spicy Ground Pork, Mushrooms and Asparagus Stir Fry

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Connie Veneracion


For the meat component

  • 250 grams ground pork with at least 20% fat
  • 1 tablespoon black bean and garlic sauce (I used Lee Kum Kee)
  • 1 tablespoon chili oil and garlic sauce (I used Lee Kum Kee)
  • 1 teaspoon hoisin sauce (I used Lee Kum Kee)

For the vegetables

  • 1 bunch asparagus
  • 150 grams shimeji mushrooms or your preferred variety, preferably fresh
  • 4 cloves garlic
  • 1/2-inch knob ginger
  • 1 shallot
  • 2 tablespoons cooking oil
  • salt to taste
  • pepper to taste


  • Place the ground pork in a bowl. Add the black bean sauce, chili oil and garlic sauce and hoisin sauce. Mix well. Set aside to marinate.
  • Break off the tough portion of the stalk of the asparagus and discard. Cut the asparagus into two-inch lengths.
  • Cut off the root ends of the shimeji mushrooms. Rinse, if needed, then dry in a salad spinner.
  • Pound the garlic cloves, shake off the skins and discard.
  • Peel the ginger and roughly chop.
  • Mince the garlic and ginger together.
  • Peel the shallot and thinly slice.
  • Heat the cooking oil in a wok or frying pan. Saute the garlic-ginger mixture and shallots until aromatic, about one minute.
  • Add the asparagus and mushrooms to the sauteed ingredients. Sprinkle lightly with salt and pepper. Stir fry for one to two minutes. Scoop out and transfer to a shallow bowl.
  • To the remaining oil, add the ground pork. Stir to break up any lumps. Cook for about five to six minutes until done and the sauces have caramelized.
  • Add the mushroom-asparagus mixture to the pork. Stir fry for half a minute. Taste and adjust the seasonings, if needed.
  • Serve the spicy pork, mushrooms and asparagus stir fry at once.