Friday, April 22, 2011

Pork Cutlets: Stir-Fried with colorful veggies and accented with Asian flavors

Here's a recipe that is quick and easy, and very tasty thanks to the ginger and sesame oil. I love this with shiitake mushrooms, but any type of mushroom will do.
I included a hard-to-find ingredient for fun: kumquats, sliced in half lengthwise. They add a sweet-sour citrus zing that is quite unusual. If you can't get kumquats, the dish is good without!

Recipe: Pork Cutlets with Peppers, Leeks and Mushrooms

Serves 4


4 thinly sliced, very lean, boneless pork cutlets (trim off any visible fat)

Salt and pepper

2 T canola oil

1 leek, trimmed and thinly sliced

1 red bell pepper, cored, seeded and diced

1 cup sliced kumquats (optional)

1 large clove garlic, minced

2 cups sliced mushrooms, preferably shiitake

1-2 T minced fresh ginger

¾ cup chicken or vegetable broth

1 teaspoon sesame oil

Toasted sesame seeds, for garnish (optional)


Heat canola oil in a large, deep-sided frying pan over medium-high heat

Sprinkle pork cutlets with salt and pepper and add to pan

Brown on one side, about 3 minutes, turn and brown the other side of the cutlet, then remove pork to a plate, cover with foil and keep warm.

Reduce heat to medium. Add leeks, pepper and kumquats (if using) and stir-fry until vegetables start to tenderize, about 2-3 minutes. Add garlic and mushrooms, stirring well, and stir-fry until mushrooms begin to give up their liquid, about 3 minutes.

Stir in ginger and vegetable broth; cover and reduce heat to low. Simmer for 2 minutes, then return pork to the pan and cover again. When pork has heated, stir in sesame oil and sprinkle with the seeds, if using.

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