Diced Asparagus Pork In Olive-pickled Leaf Mustard

This is one of the dishes you would find in the menu of Chinese restaurants, where serves Cantonese and Chiu chow cuisines. The string or garden beans are usually used to cook the dish. I used the asparagus because I love it and it is in season.

75 g Diced pork (or ham or ground meat) 250 g Bottom halves of green asparagus 1-2 tbsp Olive-pickled leaf mustardangiesrecipes 2 clove Garlic, minced ½ tsp Ginger, shredded

1 tsp Jiafan rice wineangiesrecipes 1 tsp Light soya sauce 1/3 tsp Chicken bouillon Pinch of white pepper powder 1 tbsp Cooking oil

1. Trim off the woodsy bottoms of the asparagus stalks and cut asparagus stalks in half. Reserve the spear parts for other use. Dice the lower portion of the asparagus.
   
   
   
   
   
2. Heat the oil in a large heavy skillet, when very hot, add in the meat and sprinkle in rice wine. Stir until the fat comes out and add in asparagus. Cook for 2-3 minutes. Add in soya sauce, pepper powder and chicken bouillon. Stir-fry over strong heat for a minute. Add in olive-pickled leaf mustard and toss until all ingredients are well coated with sauce.