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Stir-Fried Pork Ribbons With Asparagus, Orange, And Hot Bean Paste

DIRECTIONS

In a bowl big enough to hold the pork, blend together all of the marinade ingredients through the "goop" until smooth. Add the pork and toss well to coat. Seal and marinate for 3 to 4 hours at cool room temperature or refrigerate. Let come to room temperature before cooking; toss to separate the ribbons.
Combine the Aromatics in a small dish. Seal until ready to use.
Combine all of the Sauce ingredients through the orange juice in a small bowl. Stir to blend, leaving the spoon in the bowl.
In a generous amount of boiling water, blanch the carrots until half-cooked, 10 to 15 seconds. Plunge into ice water to chill, then drain. Return the water to a boil and blanch the asparagus until half-cooked, 10 to 20 seconds for thin stalks, or 30 to 40 seconds if thick. Immerse in ice water to chill; dram well.
All the above, including any extra vegetable cutting, may be done a full day ahead. Seal and refrigerate the ingredients; let come to room temperature before cooking.
About 20 minutes before serving, velvet the pork: Heat a wok or deep heavy skillet over high heat until a bead of water evaporates on contact. Add oil to a depth of 1 inch. Rest a deep-fry thermometer on the rim. Reduce the heat to medium and bring the oil to 350°F, hot enough to bubble a pork ribbon. Gently slide the pork into the oil and swish with chopsticks to separate the shreds. Cook until the meat is 90 percent gray on the outside, about 15 seconds. Immediately scoop the pork from the oil with a large Chinese mesh spoon; rest the spoon on a bowl to drain. The meat will be only half-cooked. (Alternatively, you can work with 2 mesh spoons: Hold one above the pot to receive the meat while you scoop in small batches using the other spoon.) Carefully drain all but 2 tablespoons of the oil from the pan.
Return the pan to high heat. When the oil is hot enough to sizzle a scallion ring, reduce the heat to moderate and add the Aromatics. Stir gently until fully fragrant, 20 to 30 seconds, adjusting the heat so the Aromatics foam without browning. Add the onion and toss briskly for 2 minutes until somewhat softened. Add the leeks and carrots and toss for 2 minutes more. Add the mushrooms and toss until hot, 1 to 2 minutes. Adjust the heat to maintain a merry sizzle and drizzle a bit more oil down the side of the pan, if needed to prevent sticking. Don't be concerned if the vegetables color a bit; they will be flavorful. Add the baby bok choy, spinach, or chard; toss just until wilted.
Stir the Sauce and add it to the pan. Raise the heat to high, cover the pan, and bring the Sauce to a simmer. When the Sauce regains a simmer, stir the cornstarch mixture to recombine it and add it to the pan. Stir until the Sauce turns glossy and slightly thick, 10 to 20 seconds. Add the pork and the asparagus. Toss to cook the pork through, about 10 seconds.
Serve immediately on heated plates or a platter of contrasting color. Garnish with a sprinkling of the scallion julienne.