This collection of short stories Jane Austen made me do it is an enjoyable read. The stories all have a different take on Jane. Some are extensions or re-imaginings of her works, others take place in modern day. The authors are very varied as well, but all have been touched by Austen.
I tried this new recipe last night and it was a hit! The entire family loved it! I used boneless pork chops, which I cut into strips, the recipe called for ground pork (which I'm sure would be delicious as well!). Can't wait to have the leftovers today for lunch!
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
· ingredient info
Oyster sauce is available in the Asian foods section of some
supermarkets and at Asian markets.
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
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