Chinese Spaghetti with Asparagus

How do you trick children into eating something new?  Call it something that sounds like something they like!  And the boys and Mr. G did thoroughly enjoy this one.  It's a good use of the asparagus in season now.  I made rhubarb strawberry crisp for dessert, but that was yet another unsuccessful baking moment, so I won't post the recipe. 

This recipe is adapted from the April 2011 issue of Bon Appetit.  You could serve this with rice, but I mixed it with fine rice noodles so I could call it spaghetti.  I used the kind of curly noodles that cook in three minutes and look a lot like Ramen.

3 T soy sauce, divided
1 T saki or dry Sherry
2 t cornstarch
1 lb ground pork (or ground beef or turkey)
3 t sesame oil, divided
1 bunch asparagus, trimmed, cut on diagonal into 1/2 inch pieces
1 big handful snow peas, trimmed and also cut on diagonal (optional)
1 red jalapeno chile, minced
1 T minced fresh ginger
2 T oyster sauce (can be found in Asian section of most grocery stores)
1 t honey
2 green onions, thinly sliced on diagonal
salt and pepper

Whisk 1 T soy sauce, saki, and cornstarch in medium bowl.  Add pork, toss to blend.

Combine 2 T soy sauce, oyster sauce, and honey in a small bowl.

Heat 2 t oil in wok or deep skillet over high heat.  Add aspargus, peas, chile, and and ginger.  Stir fry until asparagus is crisp-tender, about 3 minutes.  Transfer asparagus mixture to a plate.

Add remaining 1 t oil to wok.  Add pork mixture and stiry-fry until browned, breaking up into small pieces.

Return asparagus mixture to wok.  Add oyster sauce mixture and stif fry.  Add water by tablespoonsful if dry, about 2 minutes. 

Add green onions; toss to incorporate.  Season to taste with salt and pepper.

Serve over fine rice noodles.