Asian Pork and Asparagus

So since I am no longer sitting at home and I am back to the daily grind I've realized how much it stinks coming home and cooking. Now while I love cooking, taking care of Bill and making him tasty dinners the past few nights I have just been pooped.

Traffic has been a beast and I have just been plain tired. I forgot what it's like getting up at 6 am and going to work. I have to say as much as unemployment sucked, I miss sleeping, watching all day marathons of Roseanne and making special dinners.
 
Before I started work this week I took a few staples out of the freezer to defrost. Since we ate amazing ribs and dill potatoes leftovers from our neighbor The Simple Cook, (Shmuff'’s Kitchen Check out her blog) on Monday I figured pork would be better than steak.
 
I made an Asian inspired stir fry with the pork, asparagus and some left over hoisin sauce I didn’t want to spoil. It turned out pretty good, but I think next time I will get the rice wine and not use the rice wine vinegar.  While it was tasty, I think it needed the sweetness from the wine not the acidity of the vinegar.

Asian Pork and Asparagus

1 lb  Asparagus, sliced on the bias

2 tsp Cornstarch
1/4 c Rice Wine Vinegar or Rice Wine
2 Boneless Pork Chops
2 tbs Soy Sauce
3 tbs Hoisin
2 tbs Sesame Oil
1/4 cup water
1 tbs Minced Garlic
3 Scallions, sliced on the bias

1 bag Uncle Ben’s 90 Sec Rice

Whisk together cornstarch and wine in a medium bowl. Cut pork into bite sized pieces then add to cornstarch mixture and toss until covered.

Mix together soy sauce and hoisin sauce, set aside.

Heat 1 tbs oil in a wok over high heat, add asparagus and stir until they turn a darker green.  Add water, cover and cook over medium heat, until tender.  Transfer asparagus to a bowl and set aside.

Add remaining oil to pan and add garlic. Stir pork mixture and add to pan. Cook the pork stirring constantly, until pork in no longer pink. Add hoisin mixture and the asparagus to pan, until mixed well and heated.

heat up your rice, and serve the pork and asparagus on top.  Garnish with the scallions.