6 oz. fresh asparagus
4 oz. boneless pork
1/8 tsp. salt
1 tbsp. water
1 tsp. cornstarch
6 (1-inch) green onions
6 slices ginger root
1 tsp. minced garlic
1 tsp. cooking wine
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. cornstarch
2 tbsp. water

Remove the tough skin from asparagus. Cut into 2-inch sections. Blanch for 1 minute, then remove. Plunge into cold water to cool. Slice pork thin. Mix with salt, water, and cornstarch, and marinate for 10 minutes. Add 1/2 teaspoon oil before stir-fry.

Heat pan and 6 tablespoons oil to medium hot (275 degrees). Stir-fry the meat over medium heat for about 30 seconds or until the meat changes color. Remove and drain.

Remove all but 2 tablespoons oil from the pan and heat very hot. Stir fry green onions, ginger root and minced garlic until fragrant. Add the asparagus and stir-fry briefly. Add the pork slices, wine and mixture of remaining ingredients. Toss lightly and remove to a serving platter.