Whisk together 2 tablespoons soy sauce, rice wine, and cornstarch in a medium bowl. Add pork and mix to combine.
In a large skillet (mine was non-stick), heat 2 teaspoons sesame oil over medium to medium-high heat. Add asparagus, ginger, and chili flakes. Cook for about 3 minutes, until asparagus is cooked but crisp. Transfer to a plate.
Add asparagus to the pork. Add in the soy sauce mixture and 1 tablespoon water; stir to combine. Cook for another 2 minutes, adding another tablespoon of water if the pork seems dry. Serve pork and asparagus over rice.
Adapted from Bon Appetit
¼ teaspoon red pepper flakes is just a starting point, perfect for anyone who likes a touch of heat (like my daughter). Increase to taste. The original recipe called for 1 red jalapeno - likely much spicier.