Recipe: Asian-Styled Pork Cutlets with Stir-Fried Asparagus, Shiitakes and Sweet Peppers

Chicken breast or thigh strips, or sliced beef could be substituted for the pork, as well. I served this with white basmati rice; rice noodles would be perfect, as well.

Yield: 3 servings
Time: 15 minutes

Ingredients:

• 1 1/2 tablespoons soy sauce
• 1/2 tablespoon rice wine vinegar
• 1-2 tablespoons peanut or sesame oil
• 1 pound boneless pork cutlets, 1/4-inch thick
• 4 ounces shiitake mushrooms, cleaned and sliced
• 1 pound of thin asparagus tips, washed (reserve stalks for stock or another recipe)
• 1 cup sweet bell pepper slices 
• 1 teaspoon minced garlic
• 1 teaspoon grated fresh ginger
• Chopped cilantro, optional
• Red pepper flakes, optional

Directions

1. Whisk together soy sauce and rice wine vinegar on a large platter. Let cutlets sit in marinade while you prep the remaining ingredients, turning oncee to coat both sides.
2. Heat oil to medium-high heat and cook cutlets 2-3 minutes per side until just cooked through. Remove and reserve.
3. In same pan, raise heat to high then stir fry shiitakes, asparagus tips, peppers, garlic and ginger 2-3 minutes, stirring, or until crisp tender.Reduce heat to simmer, return cutlets to pan to reheat and serve vegetables over cutlets garnished with cilantro and red pepper flakes, if using.

 This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on April 18, 2011.