Asparagus Stir Fry

1 lb boneless pork cutlets, cut into 1 1/2 inch strips
2 Tbsp soy sauce
2 Tbsp vegetable oil, more if needed
2 garlic cloves, minced
1 piece, one inch long, fresh ginger, peeled, minced
1 bunch green onions, trimmed, sliced
1 bunch asparagus, roll cut into 1 1/2  inch pieces
1 bell pepper, cut into thin strips, 1 1/2 inches long
less than 1 Tbsp chili sauce

Start the rice. Marinate the pork in soy sauce in a small bowl, about 20 min. Meanwhile, prep vegies.
Heat wok over medium high heat. When metal is hot enough to sizzle a drop of water on contact, pour in oil. Move the wok to coat the surface with oil. Stir in garlic, ginger, and green onions; stir-fry until fragrant.  Add asparagus and peppers, stir fry 3 - 5 minutes, till asparagus is cooked crispy crunchy and bright green. Transfer vegetables to a bowl.
Add more oil to the skillet if needed (anothr Tbsp). Turn out pork strips and marinade into the pan; stir fry until the meat turns white and is almost cooked through, about 3 minutes. Add chili sauce. Lower hat and return vegetables to wok.  Stir fry for another minute to combine flavors.