Truffled Asparagus and Sliced Pork Stir Fry

BigBoy loves truffle sauce because it's aromatic yet not heavy, and extremely versatile. That's why there's always a large bottle of truffle sauce at home, perfect for cooking pasta, as a condiment, or even for stir-fries.

Truffle sauce asparagus stir-fried with black pork is a quick, delicious stir-fry that takes no more than 15 minutes from preparation to cooking—very convenient and fast.

The asparagus should be vibrant green, requiring high heat for a quick stir-fry. High heat effectively locks in the moisture inside the asparagus, preventing it from turning yellow and becoming tough. Additionally, truffle sauce should be added and mixed in after turning off the heat. Truffle's aroma is delicate and easily dissipates, especially when exposed to heat, so adding it after turning off the heat helps preserve its fragrance!

Ingredients (serve 2）

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Sliced Pork	250g
Asparagus	1 bunch
Enoki Mushroom	½ pack
Garlic	1 clove
Truffle Paste	2 tsp
Soy Sauce	1 tbsp
Sake	2 tsp
Corn Starch Slurry	a bit

Steps

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1. Wash the lotus root thoroughly, trim off the bottom (about two finger-lengths), then slice diagonally into sections.

2. Finely chop the garlic, and halve the enoki mushrooms after washing them thoroughly.

3. Stir-fry the chopped garlic and pork slices in a hot pan over medium-high heat with a little cooking oil.

4. Once the pork slices start to change colour, add the sliced lotus root and halved shiitake mushrooms. Stir-fry for about 1 minute.

5. Add soy sauce and sake, continue stir-frying until the sauce thickens (about 2 minutes), then remove from heat. If there is too much liquid, you can add a suitable amount of cornstarch slurry, mix well, and then remove from heat.

6. After turning off the heat, add truffle sauce and mix well. Serve immediately.

7. Enjoy!