Sichuan-style asparagus with pork mince

Method

1. Pour about 3cm deep of vegetable oil in a pan or wok and put over a medium high heat. Once shimmering hot, fry the asparagus until just starting to wrinkle – about 5 minutes. You may need to work in batches to avoid overcrowding the pan. Drain on kitchen paper, patting dry with paper to remove excess oil.
2. Remove most of the remaining oil from the wok, leaving about 1 tbsp in the pan. Add the ginger and garlic and fry until soft but not coloured. Add the chillies and sichuan peppercorns, followed by the pork mince. Allow to brown and crisp for 5 minutes then add the soy sauce, shaoxing wine and sugar. Cook for another minute or so until the sugar has dissolved and the sauce clings to the mince. Return the asparagus to the pan and stir to combine. Serve immediately with rice or other dishes.