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.