Asian Pork Cutlets with Asparagus

Peggy Lampman | Contributor

Here's an easy "I'll be anything you want me to be" recipe. If only personal relationships could be as simple.

You may substitute tofu, pounded chicken tenders, shrimp or thinly sliced (preferably marinated) flank steak or round for the pork without issue. I'd keep the shiitakes for their big hit of earthy flavor, and the asparagus — heck, they're in season and everywhere. Why not?

Eliminate the hot pepper shake, and even children may ask for seconds. (If you anticipate that will be the case, double the recipe.)

Time: 15 minutes
Yield: 3 servings (2 plus tomorrows lunch!)

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

Instructions

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.
Heat oil to medium-high heat and cook cutlets 2-3 minutes per side until just cooked through. Remove and reserve.
2. 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.