Prepare the asparagus by breaking off the bottom inch of each spear and cutting the stalks into inch-long pieces.

Heat a large skillet over high heat for about 2 minutes.

Add half of the peanut oil to the hot skillet.

If desired, add dried red chilies to the skillet.

Add the ground pork to the skillet, crumbling it with your fingers.

Cook the pork, stirring occasionally, until it is browned, approximately 2 minutes.

Remove the cooked pork from the skillet and place it in a bowl. Discard the chilies.

Reduce the heat slightly.

Add the remaining peanut oil and the asparagus to the skillet.

Cook the asparagus, stirring occasionally, until it turns bright green and begins to become tender, about 3-4 minutes.

Add the minced garlic and scallions to the skillet.

Cook for 30 seconds, stirring once or twice.

Add chicken stock or water and soy sauce to the skillet. Stir and cook for 15 seconds.

Return the cooked pork to the skillet.

Add sesame oil, if desired, and stir once more to combine.

Serve the stir-fried asparagus and pork with white rice, if desired.