Pork Cutlet with Chinese Flair

Name: Pork Cutlet with Chinese Flair
Yield: 4
Ingredients: 500 g of pork cutlet, sliced into thin strips; 1/2 cup all-purpose flour; 5 tablespoons of vegetable oil; to taste salt and black pepper; 3 tablespoons of soy sauce; 2 tablespoons of sake or dry sherry (or Madeira if preferred); 200 g of onions, sliced into rings; 1 cup of beef broth; 1 green and 1 red bell pepper, seeded and sliced; 200 g of cabbage, sliced into strips; 150 g of soybean sprouts (optional)

1
500 g of pork cutlet, sliced into thin strips
2
1/2 cup all-purpose flour
3
5 tablespoons of vegetable oil
4
to taste salt and black pepper
5
3 tablespoons of soy sauce
6
2 tablespoons of sake or dry sherry (or Madeira if preferred)
7
200 g of onions, sliced into rings
8
1 cup of beef broth
9
1 green and 1 red bell pepper, seeded and sliced
10
200 g of cabbage, sliced into strips
11
150 g of soybean sprouts (optional)

Ingredients

1
500 g of pork cutlet, sliced into thin strips
2
1/2 cup all-purpose flour
3
5 tablespoons of vegetable oil
4
to taste salt and black pepper
5
3 tablespoons of soy sauce
6
2 tablespoons of sake or dry sherry (or Madeira if preferred)
7
200 g of onions, sliced into rings
8
1 cup of beef broth
9
1 green and 1 red bell pepper, seeded and sliced
10
200 g of cabbage, sliced into strips
11
150 g of soybean sprouts (optional)

Directions

1
Dredge the pork cutlet slices in flour
2
In a pan, heat the vegetable oil
3
Fry the pork until cooked through on all sides
4
Remove and season with salt and black pepper to taste
5
Keep warm
6
In a pan, combine soy sauce, sake or sherry, and onions
7
Simmer for 5 minutes and add beef broth, green and red bell peppers, and cabbage
8
Cook for an additional 10 minutes
9
If using, add soybean sprouts, pork cutlet, and simmer well before serving