A recipe by Julie Van Rosendaal
In a small bowl, stir together the soy sauce, brown sugar, vinegar, cornstarch, garlic, ginger and 1/4 cup water.
In a large skillet set over medium-high heat, add a drizzle of oil and cook the peppers and asparagus for 2-3 minutes, sprinkling with salt and pepper.
Add the pork strips to the pan and cook, turning with tongs, for another minute or two.
Add the sauce and bring to a simmer; cook, stirring, for 3-4 minutes, until the pork is cooked through and everything is covered with sauce. (Add a splash of water if it’s getting too thick.) Serve with steamed rice.