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Spicy Pork and Asparagus Stir-Fry by Michelle Tam https://nomnompaleo.com
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5 from 5 votes

Spicy Pork and Asparagus Stir-Fry

This one-pan, Whole30- and keto-friendly weeknight stir-fry supper is simple, and delicious. Seasonal asparagus and ground pork make it budget-friendly, too!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner
Cuisine: Chinese
Keyword: gluten-free, keto, low carb, nom nom paleo, paleo, stir-fry, Whole30
Servings: 4 servings
Calories: 384kcal
Author: Michelle Tam


  • 1 pound asparagus
  • 1 tablespoon avocado oil ghee, or cooking fat of choice
  • 1 large shallot finely chopped
  • Diamond Crystal kosher salt 
  • 4 garlic cloves minced
  • 1 pound ground pork ground turkey (not the super lean stuff), or your favorite ground protein
  • 2 red jalapenos 2 Fresno peppers, or 2 Thai chilies, seeded and diced, OR 1 teaspoon crushed red pepper (optional)
  • 2 tablespoons coconut aminos*
  • 1 tablespoon rice vinegar* you can sub balsamic vinegar or apple cider vinegar
  • 2 teaspoons fish sauce*
  • 1 teaspoon toasted sesame oil*
  • 2 scallions trimmed and thinly sliced
  • *Got a jar of All-Purpose Stir-Fry Sauce in the fridge? Use ¼ cup of it in place of the coconut aminos rice vinegar, fish sauce, and toasted sesame oil!


  • Grab your asparagus and get chopping! Start by trimming the tough ends off. I keep the thick rubber bands on the asparagus, spy where the ends morph from green to whitish (the tough part), and slice through the whole bundle at that point. (The method where you snap each piece of asparagus to find the “breaking point” is both tedious and unnecessary.)
  • Next, discard the tough ends in the compost bin and slice the asparagus crosswise into ½-inch thick coins, down to the tips.
  • Heat a large skillet over medium heat. When the pan is hot, swirl in the cooking fat so you have a thin layer of fat coating the bottom. 
  • As soon as the fat is shimmering, toss in the shallots and a sprinkle of salt.
  • Cook, stirring, for a couple minutes or until the shallots are softened.
  • Toss in the minced garlic and cook until fragrant, about 30 seconds.
  • Add the ground pork and break it up with spatula. 
  • Sprinkle on some salt and increase the heat to medium-high.
  • Cook, stirring occasionally, for 3 to 5 minutes or until no longer pink.
  • Toss in the asparagus coins and minced chilies, and cook until the asparagus are tender-crisp, about 2 minutes.
  • Stir in the coconut aminos, rice vinegar, fish sauce, and sesame oil. (Got a jar of All-Purpose Stir-Fry Sauce in the fridge? Use ¼ cup of it in place of the coconut aminos, rice vinegar, fish sauce, and toasted sesame oil!)
  • Turn off the heat and taste a bite. If necessary, adjust the seasoning to your liking.
  • Toss in the scallions and holler at your family to get to the table!



Craving more veggies? Serve this stir-fry with a side of cauliflower rice!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 384kcal | Carbohydrates: 9g | Protein: 22g | Fat: 29g | Fiber: 3g