I’ve been busy cooking up a batch of my favorite foods in preparation of the Thanksgiving weekend. I try to eat as much homemade food at the beginning of the week as possible since I know I’ll be dining out a lot during the holiday weekend with traveling and all. It’s my little attempt at trying to keep a balance.
The bowl of leeks in black bean sauce was just sitting there innocently (I was going to combine it with the roasted tofu later). I had finished the cutlets earlier and left them out to cool. Looking at the two items side-by-side, I thought maybe that sauce would go well with the cutlets.
I usually eat the cutlets plain straight out of the oven or later with bbq sauce or gravy. But why not a stir-fry topping for a nice Asian flavor?
The sauce recipe is basically the same with the addition of fresh ginger and Chinese dried mushrooms. Next time I would also add a bit more water for a little more sauce for use on the cutlets.
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