1/3 c Sifted all-purpose flour 4 ts Sugar 1/4 ts Salt 1/4 ts Pepper 5 lg Eggs; beaten until frothy 1/2 lb Ground pork shoulder 6 md Scallions; trimmed - sliced thin - (include some green tops) 3 lg Garlic cloves - peeled and minced 2 ts Oriental sesame oil 1/2 lb Tender young asparagus -trimmed of coarse stem ends - peeled and cut into - moderately fine julienne 2 tb Vegetable oil -------------------------------DIPPING SAUCE------------------------------- 1 1" cube ginger - peeled and minced 1/3 c Soy sauce 1 tb Cider vinegar 1 tb Mirin (sweet rice wine) 1 ts Hot sesame oil SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large bowl. Make a well in the center and pour the eggs into it. Stir just enough to combine the ingredients. In a medium skillet set over moderate heat, stir-fry the pork, scallions, and two-thirds of the garlic in the sesame oil for 8-to-10 minutes, until the pork is no longer pink; do not brown the meat. Add the asparagus, toss for 1-or-2 minutes over moderate heat, then allow the mixture to cool to room temperature. In a separate bowl, combine the remaining ingredients, except the vegetable oil, to make a dipping sauce. When the pork mixture is cool, stir it into the reserved batter. Heat the vegetable oil in a large skillet over moderately high heat until ripples show on the skillet bottom. Half fill a 1/4-cup measuring cup with the batter and drop the batter into the hot oil, evening up the ragged edges of the pancake. Add 3 more pancakes to the skillet, smoothing the edges as before, and brown them for 1-to-1 1/2 minutes per side. Drain them on paper towels, then keep them warm on an uncovered platter in a 250F oven. Fry the rest of the pancakes, adding more vegetable oil to the skillet if needed. Serve the pancakes hot with the dipping sauce.
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