Created by Derf on October 13, 2012
Step 1: Combine pork, half of the chinese wine, the soy souce, cornstarch and ginger to coat; set aside. Cut each asparagus stalk into 4 pieces; set aside
Step 2: In a wok or large fry pan, heat oil over high heat, stir fry green onions until fragrant, about 30 seconds. Add pork mixture; stir fry until no longer pink, about 1 minute. Add asparagus and mushrooms; stir fry for 1 minute. Stir in chicken broth, sugar and remaining Chinese wine; stir fry until asparagus is tender crisp 1 to 2 minutes.