This savory-sweet pork and asparagus stir-fry calls on soy sauce, oyster sauce and Sriracha for bold flavor, fast. Minced ginger and thinly sliced scallions bring bright freshness, while rings of Fresno chili contribute crunch and heat. For less of a kick, seed the chili before slicing. We use ground pork so there’s no need to trim or slice the meat, keeping prep to a minimum. Pencil-size asparagus works best here; if your spears are smaller or larger, adjust the cooking time accordingly. Serve the stir-fry over steamed rice and top with a fried egg for a quick rice bowl.