Pork & Asparagus with Chile-Garlic Sauce - Andrew Zimmern

Ingredients

• 1 tablespoon cornstarch
• 3 tablespoons Chinese rice wine, such as Shaoxing, or sake
• 1 tablespoon peanut oil
• 1 tablespoon minced fresh ginger
• 2 teaspoons minced garlic
• 2 teaspoons sugar
• 2 dried hot chiles
• 3 scallions, minced
• 1 pound boneless pork shoulder, thinly sliced
• 1/2 pound asparagus, sliced on the diagonal into 1-inch lengths
• 2 tablespoons toban djan , a fermented chile-bean sauce (see Note)
• Steamed jasmine rice, for serving