6 thin pork cutlets
18 green beans, ends trimmed
1 small carrot, sliced into 18 thin strips
1 small red bell peppers, cored and seeded and thinly sliced
2 tbsp vegetable oil
flour for dusting
salt and pepper to taste
Sauce:
2 tbsp soy sauce
1 tbsp sugar
2 tbsp water
how to make it
Bring a pot of salted water to boil and add all the vegetables. Boil for 2 minutes, strain and dry with paper towel. Set aside.
In a small bowl, mix ingredients for the sauce. Set aside.
Take one pork cutlet and dust with flour on both sides.
Add 3 green beans, 3 carrots and 3 peppers on the cutlet.
Season with salt and pepper and begin rolling the pork.
Close with toothpicks.
Add oil to pan and when the oil is hot, add pork rolls.
Cook until the pork is golden brown and remove toothpicks (about 8 minutes.)
Add sauce and shake the pan to make sure all sides are coated (about 1-2 minutes).
Turn heat off, and slice rolls into pieces. Serve warm over leftover sliced vegetables.
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