Pork, Thai-style, Chili Peppers and Basil Leaves

This really doesn't have much to do with Lyon, but during one of my shopping trips to Chinatown, I picked up a jar of Thai sauce made with chili peppers, garlic and basil. I used the leftover pork from the other night's Jaegerschnitzel and fried it with fresh white mushrooms and onions.

I ate half of it last night as a side dish to the soup I had already made and served with pasta. Then I ate the other half, today, with grated emmental cheese as an open-faced sandwich.

Spicy thai pork with Swiss cheese on toasted brown bread! I suppose California Pizza Kitchen has already been there, done that ... (sob sob)