Ginger Pork – Miami Herald 9/8/94

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Servings: 4 Difficulty: Intermediate
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A quick, aromatic stir-fry with tender pork, fresh ginger, and a hint of heat.
Ginger Pork - Miami Herald 9/8/94 recipe image
Ginger Pork - Miami Herald 9/8/94 recipe image
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Ginger Pork – Miami Herald 9/8/94

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 101.5

Description

This Ginger Pork stir-fry is a vibrant, savory dish that brings the bold flavors of Thai cuisine to your table in under thirty minutes. The combination of fresh ginger, garlic, and fiery birds eye chili creates an aromatic base that coats every bite. Lean pork loin is seared until just cooked through, retaining its tenderness, while button mushrooms add an earthy depth and satisfying texture. A splash of fish sauce and a touch of sugar balance the heat with umami and sweetness, resulting in a glossy, flavorful sauce. This dish is perfect for busy weeknights when you crave something substantial yet quick to prepare. Serve it hot over steamed jasmine rice or with fresh noodles to soak up the delicious juices. Its a comforting, home-style meal that feels special without requiring complex techniques or hard-to-find ingredients.

Ingredients

Directions

  1. Cut the pork loin into bite-sized pieces.
  2. Quarter the button mushrooms.
  3. Cut the scallions crosswise into 2-inch pieces, then slice those pieces lengthwise into thirds.
  4. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  5. Add the finely chopped garlic, ginger, and bird pepper. Stir-fry for about 30 seconds until fragrant and the garlic begins to turn golden.
  6. Add the pork pieces to the skillet. Stir-fry for about 2 minutes or until the meat loses its pink color and is mostly cooked through.
  7. Add the quartered mushrooms and cook for another minute until they begin to soften.
  8. Pour in the fish sauce, water, and sugar. Stir well to combine and cook for 1-2 minutes until the sauce thickens slightly and coats the ingredients.
  9. Sprinkle the prepared scallions over the top. Give everything a final stir to distribute the scallions.
  10. Remove from heat and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 101.5kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 5.6mg1%
Total Carbohydrate 17.2g6%
Dietary Fiber 6.3g26%
Sugars 0.7g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure your wok or skillet is very hot before adding the oil to prevent sticking and achieve a good sear on the pork.

Bird's eye peppers are quite hot. If you prefer milder heat, remove the seeds and membranes from the pepper before chopping, or reduce the quantity to half a pepper. You can also use red chili flakes as a substitute.

This dish pairs excellently with steamed jasmine rice, sticky rice, or rice noodles. Garnish with fresh cilantro or lime wedges if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to restore moisture.

If you cannot find fish sauce, you can substitute with soy sauce mixed with a little lime juice, though the flavor profile will change slightly. Mushrooms can be replaced with bell peppers or broccoli florets.

Keywords: ginger pork, thai stir fry, pork loin, chicken substitute, quick dinner, weeknight meal, fish sauce, bird pepper, mushrooms, garlic ginger, asian cuisine, stir frying, spicy pork, easy recipe, rice bowl, umami, aromatic, lean meat, scallions, home cooking
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