Wednesday, March 17, 2010

Ginger Pork Stirfry

It's not often that I get excited for a dinner fully of yummy veggies, but this dish is so amazing - there was hardly any left. If you've got fans of ginger or stirfry in general in the house - double this recipe!

1 C. Ken's Asian Ginger salad dressing
1 1/4 lb. pork stew meat (or cubed pork roast) ($1.25)
10 oz. sliced mushrooms ($.99)
2 medium yellow onions, sliced very thin ($.15)
1-2 large red or orange bell peppers, cut in bite-sized chunks ($.69)
2" piece of gingerroot, peeled and chopped/minced ($.40)
3 T. teriyaki sauce (free after coupon)
1 T. margarine ($.05)
4-5 T. soy sauce ($.10)
2 cloves garlic, minced ($.10)

Marinade pork and mushrooms in salad dressing for 2 hours to overnight.

In a large covered skillet, melt margarine and add minced/chopped ginger and half of the onions. Cook over medium-low for 5-7 minutes or until onions are soft and translucent. Add in 2 T. soy sauce, pork, mushrooms, teriyaki, garlic, and remaining onions. Cook over medium high heat to lightly brown pork, then simmer over medium heat for 10-12 minutes. When mushrooms are fork tender and pork is cooked, add bell pepper chunks and additional soy sauce (to taste) and heat an additional 2-3 minutes.

Serve over fried rice or with basmati rice and a salad.

Yields = 3 servings
Cost: $3.73 or $1.25 per serving
(A comparable dish at our favorite local Thai restaurant costs $9.95 a plate!)

Want a different take on this recipe? Try with chicken instead of pork!

1 comment:

  1. I've looked everywhere for an easy and cheap way to make my favorite Thai takeout, your recipe looks like the easiest and most affordable one I've seen.