Asparagus is the star of this dish. Play up that green colour with strips of red bell pepper for contrast.
Go with the protein of your choice: beef, chicken, shrimp, extra-firm tofu or boneless pork chops. Serve the stir-fry with steamed white or brown rice.
Roll-cutting the asparagus is a simple technique to add eye appeal and enhance the vegetable’s mouth feel. Lay a spear on the cutting board and make a diagonal cut. Roll the spear one-quarter turn and make another diagonal cut. Keep turning and slicing until the asparagus spear is chopped up. Some people prefer to trim and peel the butt ends of the spears. I grew up snapping them off. Save ends for stock or soup.
Any leftover stir-fry and rice can be turned into fried rice for tomorrow’s lunch or dinner.
To save time, prep all the vegetables while the meat marinates. – Chicago Tribune/McClatchy-Tribune Information Services
- 450g pork cutlets (or chicken)trimmed, cut into 4cm strips
- 2tbsp soya sauce
- 3cloves garlicminced
- 1piece ginger(2.5cm long) fresh, minced
- 1bunch green (spring) onions,trimmed, sliced
- 1bunch asparagusroll-cut into 4cm pieces
- 1 red bell pepper (capsicum),cut into thin strips, 4cm long
- 1tbsp chilli sauceor more to taste