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!
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.
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