Recipe: Asian-Styled Pork Cutlets with Stir-Fried Asparagus, Shiitakes and Sweet Peppers (plus a Yummy Easter Menu)
Peggy Lampman | Contributor
I picked up a pound of pre-packed, 1/4-inch thick pork cutlets at Trader Joe's and a container of shiitake mushrooms. I had asparagus in my fridge, sweet bell peppers that had seen better days and voila: faster than take-out, less expensive, much less fat and twice as good.
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.
Yummy Easter Menu Idea:
Yield: 3 servings
Time: 15 minutes
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
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.