Spicy Pork w/Asparagus & Chile

i found this recipe in the most recent bon appetit magazine dated april 2011, page 61. i have made minor adjustments to it and it was absolutely delicious and cheap too. (i grow my own asparagus). the recipe is just about the same but i have found over the years that in both gourmet and bon appetit, the amount of sauce in a recipe is simply not enough, i double and sometimes triple the sauce portion and it is always a big hit!

8 tablespoons of soy sauce

1 tablespoon of rice wine

2 teaspoons of cornstarch

1 1/4 lb ground pork

3 teaspoons of vegetable oil

1 lb asparagus (thin spears trimmed and cut on the diagonal in half)

hot pepper to taste - i used a habanero and about a teaspoon of finely chopped / no seeds

1 tablespoon of minced fresh ginger

6 tablespoons of oyster sauce

1 tablespoon of honey

3 scallions finely chopped

whisk 2 tablespoons of soy sauce, rice wine and cornstarch in medium bowl. add pork; toss to blend. heat 2 teaspoons of oil in heavy large wok or deep skillet over high heat. add asparagus, hot pepper/chile and ginger. toss until asparagus is crisp tender about 3 minutes. using slotted spoon transfer mixture to plate. add remaining 1 oil to wok. add pork mixtue and stir fry into small pieces. 2 to 3 minutes (i found this took about 5 - 7 minutes is what it actually took to cook), return asparagus mixture to pan. add 6 tablespoons of soy sauce, 6 tablespoons of oyster sauce and 1 tablespoon of honey to mixture stir and let simmer for a couple of minutes. add scallions and serve with plain rice.