1 pound boneless pork cutlets, trimmed, cut into 1-inch strips
2 tablespoons soy sauce
2 tablespoons vegetable oil, plus more if needed
3 garlic cloves, minced
1 piece (1-inch long) fresh ginger, peeled, minced
1 bunch green onions, trimmed, sliced
1 bunch asparagus, roll-cut into 1-inch pieces
1 red bell pepper, cut into thin strips, 1 inches long
1 tablespoon chili sauce, or more to taste

Marinate the pork in the soy sauce in a small bowl, about 20 minutes.

Heat wok or skillet over medium-high heat. When metal is hot enough to sizzle a drop of water on contact, pour in the oil. Move the wok or skillet to coat the entire surface with oil. Stir in the garlic, ginger and green onions; stir-fry until fragrant. Add asparagus spears; stir-fry 1 to 2 minutes. Add red pepper strips; stir-fry, 2-3 minutes. (At this point, the asparagus should be cooked but crisp-crunchy). Transfer vegetables to a bowl; set aside.

Add more oil to the wok or skillet if necessary. Turn out pork strips and marinade into the pan; stir-fry until the meat turns white and is almost cooked through, about 3 minutes. Lower heat; return vegetables to the wok. Season with chili sauce. Stir-fry for a minute or so to combine flavors. Serve with steamed rice.

Makes 2 servings