Spicy pork with Asparagus and Chile

The recipe is from bon appetit magazine..

Ingredients

• 3 tablespoons soy sauce, divided
• 1 tablespoon Shaoxing Chinese rice wine or dry Sherry
• 2 teaspoons cornstarch
• 12 ounces ground pork (preferably coarsely ground; sometimes labeled chili-grind)
• 3 teaspoons Asian sesame oil, divided
• 12 ounces thin to medium asparagus spears, trimmed, cut on extreme diagonal into 1/2- to 3/4-inch pieces
• 1 red jalapeño chile, minced with seeds
• 1 tablespoon minced peeled fresh ginger
• 2 tablespoons oyster sauce
• 1 teaspoon honey
• 2 green onions, thinly sliced on diagonal
• Fine sea salt

Preparation

• Whisk 1 tablespoon soy sauce, rice wine, and cornstarch in medium bowl. Add pork; toss to blend. Heat 2 teaspoons oil in heavy large wok or deep skillet over high heat. Add asparagus, chile, and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate. Add remaining 1 teaspoon oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up pork into small pieces, 2 to 3 minutes. Return asparagus mixture to wok. Add remaining 2 tablespoons soy sauce, oyster sauce, and honey; stir-fry until pork is cooked through, adding water by tablespoonfuls if dry, about 2 minutes. Add green onions; toss to incorporate. Season to taste with sea salt and freshly ground black pepper.