Roast pork or tofu stir-fried with green & white vegetables

• 1 or more tsp bottled garlic chile paste
• 3 tbsp soy sauce
• 3 tbsp bottled oyster sauce
• 1 tbsp sherry
• 1/2 pound lean roasted boneless pork or baked tofu, sliced
• 1-2 tbsp peanut oil
• 1/2 pound asparagus
• 1/2 pound Swiss chard
• 1/2 pound spring onions and or scapes
• cooked brown rice

Combine chile paste, soy sauce, oyster sauce, and sherry in bowl. Add roast pork or tofu and toss to coat. Let stand while you prepare the vegetables: Remove tough ends from the asparagus and peel the stalks. Cut the asparagus diagonally into 3-inch pieces. Cut the Swiss chard and onions and scapes thinly on the diagonal. Heat a wok or large heavy skillet over highest flame for several minutes. Add a little of the oil and swirl to coat inside of pan. Stir-fry each type of vegetable separately, about 3 minutes for each type. When 1 type is done, remove it to a bowl and reheat the pan with a little more oil before adding the next vegetable. When all 3 types are done, stir-fry the pork, to heat through. Return all the vegetables to the pan, stir-fry to heat through, and serve over brown rice. Makes 4 servings. Recipe from MACSAC