3 tablespoons chinese rice wine, sake
1 tablespoon peanut oil
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
2 teaspoons sugar
2 dried hot chiles
3 scallions, minced
1 pound boneless pork shoulder, thinly sliced
1/2 pound asparagus, sliced on the diagonal into 1-inch lengths
2 tablespoons toban djan, a fermented chile-bean sauce
Steamed jasmine rice, for serving
In a small bowl, whisk the cornstarch with 1 tablespoon of the rice wine. Set aside.
Place a large wok or large skillet over high heat. Add the oil to the wok and swirl until it starts to smoke. Add the ginger, garlic, sugar, dried chiles and scallions and stir-fry for 30 seconds.
Add the pork and cook, stirring, until charred in spots, then add the asparagus and stir-fry for 3 minutes.
Add the chili-bean sauce, the remaining 2 tablespoons of rice wine and the cornstarch slurry and cook for 1 minute.
Transfer the pork and asparagus with chile-garlic sauce to a platter and serve with jasmine rice.