Pork cutlet with Asian slaw

4 pork cutlets
2 tbs vegetable oil
2 garlic cloves, minced
150g green beans, ends trimmed & halved
1 carrot, julienned or grated
150g red cabbage, thinly shredded
2 tbs light soy sauce

1. Heat the barbecue or griddle pan over medium heat. Season the pork cutlets with sea salt and freshly cracked pepper and cook the pork cutlets for approximately 3 minutes on each side or until cooked through. Allow the pork to rest covered on a clean plate with aluminium foil.

2. Heat a wok or non-stick fry pan with the vegetable oil and fry off the garlic for 1 minute. Add the green beans, carrot, cabbage and stir-fry for 2 minutes. Add the soy sauce and toss the ingredients until well combined and cook for a further 2-3 minutes or until the vegetables are tender.

3. Serve up your juicy pork cutlet over a bed of the colourful Asian slaw!