2 tsp. tobanjan (spicy soybean paste)
5 tsp. oyster sauce
3 tbsp. sesame oil
1 tbsp. canola oil
1/3 cup water
1 tsp. corn starch
2 garlic cloves (chopped)
2 pork cutlets 1/2" thick
12 cherry tomatoes (cut in half)
1 bunch broccolini
in a small bowl mix the tobanjan and oyster sauce together to create a 7 tsp. tobanjan oyster paste. in another bowl mix together the sesame oil with the canola oil. and set both aside. mix together the water and cornstarch and set aside.
cut the pork cutlets on the bias against the grain into 1/4" slices, and flip on the side and cut in half to create 1/4" by 1/4" long pieces of pork, and seat aside. cut the asparagus on the diagonal creating about 3" pieces, and set aside. cut the broccolini into 3" pieces including the stalk, and set aside.
in a large non stick frying pan add in 2 tbsp. of the sesame canola oil mixture on medium high heat. add in the cut pork pieces, and add 4 tbsp. of the tobanjan oyster paste to the pork. pan fry for 5 mins. and set aside on a plate. add in the cut tomatoes to the pan and cook for 4 mins. and set aside with the pork. in the same pan add in the remaining oil mixture. when the pan is hot add in the garlic, and cook for 3 mins. add the asparagus and broccolini into the pan and cook for 5-7 mins. add the remaining tobanjan oyster paste and cook for 1 min. then add in the pork and tomatoes. stir all together for 2 mins. and add in the water cornstarch mixture, and stir for another 2 mins. until thick. serve over rice.