Asian Pork with Stir-Fried Asparagus

Asian Pork with Stir-Fried Asparagus

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.

Recipe: Asian Pork with Stir-Fried Asparagus


  • 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.

Time: 15 minutes

Number of servings (yield): 3

Copyright © Peggy Lampman’s dinnerFeed.

More Recipes Filed Under "Feed Your Children"

I welcome your comments!(This site was recently transferred but, unfortunately, I did not have privileges to include past comments. I would love to see a conversation started!)

Your email address will not be published. Required fields are marked *