Steps

1. Grate 1 cucumber.
   🕒 09:01
2. To the grated cucumber, add 1 can of drained tuna.
   🕒 09:29
3. Furthermore, add 1 tsp Doubanjiang, 1/2 tsp chicken stock powder, 2 tsp sesame oil, black pepper to taste, and Ajishio (seasoned salt) to taste, then mix.
   🕒 10:26
4. Lightly crumble 2 blocks of silken tofu and arrange on a plate. 【Pro Tip!】 Crushing the tofu helps it absorb the flavor better.
   🕒 11:17
5. Pour the prepared sauce over the crumbled silken tofu, sprinkle with green onions to taste, and the Crumbled Silken Tofu Hiyayakko is complete.
   🕒 12:21
6. Peel the root ends of 100g asparagus with a peeler. 【Pro Tip!】 Do not cut off the root ends; peeling them preserves more edible portions.
   🕒 15:00
7. Cut the peeled asparagus diagonally.
   🕒 15:47
8. Slice 120g pork slices thinly and lengthwise to match the asparagus.
   🕒 16:38
9. Rub 1 tsp sake and 1 tsp potato starch into the sliced pork. 【Pro Tip!】 Kneading on the cutting board reduces dishes to wash. The potato starch tenderizes the meat and locks in moisture.
   🕒 17:17
10. Rub a scant 1 tsp rice oil into the pork. 【Pro Tip!】 This helps prevent the meat from sticking together.
    🕒 17:55
11. Add 120g pork slices to a lightly oiled frying pan and stir-fry, separating the pieces.
    🕒 18:08
12. Once the pork is cooked through, add the pre-cut 100g asparagus and stir-fry.
    🕒 19:35
13. Add 1/2 tsp Doubanjiang and stir-fry until fragrant.
    🕒 20:12
14. Add 2 tsp oyster sauce, 1/2 tsp soy sauce, 1/2 tsp sugar, and 2-3 shakes of MSG(Ajinomoto) (MSG), then stir-fry to coat everything.
    🕒 20:36
15. Finally, drizzle with 1 drizzle of sesame oil, and the Spicy Chinese Stir-fry with Asparagus and Pork Slices is complete.
    🕒 22:18