Marinate a pkg of tenderized JVF pork cutlets for thirty minutes in:
- ½ C. soy sauce
- 1 to 2 T. Honey
- 1 t. sesame oil
- 1 clove crushed garlic grated ginger to taste (Cynthia notes that the nooks and crannies created by the tenderizer soak up the marinade and adds “YUM”).
Then cut 1 or 2 bunches green onion into 2 inch pieces and a few chopped stalks of asparagus Slice the cutlets into strips and throw into a hot wok or skillet with the marinade until cooked; set pork aside.
Cook the green onions and asparagus in the marinade until tender, add pork back and serve over rice noodles. You could substitute beef cutlets or fajita but use broccoli instead of asparagus for an Asian Beef and Broccoli dish.