Recipe Courtesy: Bich Nga Burrill
1lb of fresh asparagus in cold water for 1/2 an hour before cooking time, this process delivers a firmer bite. Drain, and blanch in boiling water for 1 minute.
Pork:
8oz of lean ground pork
1/2t each salt, pepper and sugar
2t cornstarch
In a small bowl, mix the above ingredients, set aside.
Crab and sauce:
2T vegetable oil for stir fry
8oz fresh crab meat
1/2 cup seafood stock, clam juice or chicken broth
2T light soy sauce
2t sesame oil
In wok with high heat, when a wisp of smoke appears, drizzle in oil, saute pork until there is no more pink and it is lightly browned at the edge then add asparagus and stir fry for 1 minute.
Pour in stock and bring it to a boil for another minute before allowing the crab to make its entrance. When it almost boils again, add sesame oil, remove from heat and serve it immediately. A mound of rice by its side would make a good companion.
Asparagus with Crab Meat and Ground Pork
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