Pork, Asparagus, and Beet Green Stir-Fry

So the beet greens are optional. I just happened to have some, and they ended up in this stir-fry and they were delicious and nutritious. So it’s a win-win. You could substitute spinach or kale. This recipe is adapted from Bon Appetit’s.

Serves 4

• 3 T avocado oil, divided

• 2 lb asparagus, trimmed, cut on a diagonal into 1-2” pieces

• 8 oz ground pork (or other ground meat)

• 6 scallions, finely chopped

• 1 1⁄2 c beet greens, chopped (or other greens, such as spinach or kale)

• 5 garlic cloves, rough chopped

• 1 2” piece of ginger, grated

• 2 T medium-dry sherry, or white wine

• 2 T soy sauce, or coconut aminos

• 2 t sriracha

• 2 t toasted sesame oil

• 1 T chopped cilantro

Heat 1 tablespoon oil in a wok or large skillet over high heat. Add half asparagus and a 1⁄2 t salt and cook, letting the pieces blister and blacken a bit, about 4 minutes. Transfer to a plate, add another tablespoon oil to skillet and cook remaining asparagus in the same manner.

Reduce heat to medium high and add remaining tablespoon of oil to the skillet. Add pork, flattening and spreading it out into an even layer so it browns. Season with a pinch or two of salt and cook 2 minutes. Use a spatula to break up meat into crumbles. Add scallions, garlic, and ginger. Cook 2 minutes more. Add wine, soy sauce, and sriracha and return asparagus to the pan. Stir to combine and coat all ingredients with sauce.

Transfer to a serving bowl and drizzle with sesame oil and sprinkle with cilantro. Serve with rice.