Spicy Pork and Asparagus Stir Fry

Another of our favorites from Michelle Tam of Nom Nom Paleo!

prep cook 

Makes 4 servings (in other words, double it!)


  • 1 pound asparagus
  • 1 tablespoon avocado oil, ghee, or cooking fat of choice
  • 1 large shallot, finely chopped
  • Diamond Crystal brand kosher salt
  • 4 garlic cloves, minced
  • 1 pound ground pork, ground turkey (not extra lean), or any ground protein
  • 2 red jalapenos, 2 Fresno peppers, or 2 Thai chilies, seeded and diced, OR 1 teaspoon crushed red pepper (optional)
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice vinegar (or sub balsamic vinegar or apple cider vinegar)
  • 2 teaspoons fish sauce
  • 1 teaspoon toasted sesame oil
  • 2 scallions, trimmed and thinly sliced


  1. Trim and chop asparagus
  2. Slice the asparagus crosswise in ½-inch sections.
  3. Heat a large skillet over medium heat. When the pan is hot, swirl in the cooking fat so you have a thin layer of fat coating the bottom.
  4. As soon as the fat is shimmering, toss in the shallots and a sprinkle of salt.
  5. Cook, stirring, for a couple minutes or until the shallots are softened.
  6. Toss in the minced garlic and cook until fragrant, about 30 seconds.
  7. Add the ground pork and break it up with spatula.
  8. Sprinkle on some salt and increase the heat to medium-high.
  9. Cook, stirring occasionally, for 3 to 5 minutes or until no longer pink.
  10. Toss in the asparagus coins and minced chilies, and cook until the asparagus are tender-crisp, about 2 minutes.
  11. Stir in the coconut aminos, rice vinegar, fish sauce, and sesame oil.
  12. Turn off the heat and adjust the seasonings.
  13. Toss in the scallions and you’re done!

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