Stir-Fry: Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

Sep 13, 2008 I did a pared down, lighter-on-the-calories version of this and it was spectacular. I used 1 tbsp of olive oil supplemented with olive oil cooking spray rather than the peanut and sesame oils. I left out the cornstarch and just cooked the pork in the olive oil. I didn't have broccoli, so I used a green pepper, a red pepper, and an onion, all sliced. Oh, and I had 1.5 pounds of pork tenderloin, so I used it all. I left the sauce unchanged (except used splenda brown sugar blend instead of brown sugar); it is delicious as written. My husband loved it even though he doesn't normally like sweet foods, and our three male guests raved about it. I served it with a basic fried rice (3 cups cooked white rice, 1 egg, 3 tablespoons each of soy sauce and rice vinegar, all fried up together with olive oil).

—Arrowette 

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Stir-Fry: Stir-Fried Shrimp with Snow Peas and Ginger

Mar 16, 2011 This was just excellent, but I played around with this dish a little and had some fun. I used peanut oil rather than vegetable oil and green onions rather than chives (because I had them and because the chives in my garden haven't broken ground yet). I added a dribble of toasted sesame oil to the cornstarch mixture, the flavor of which is unique and incredible. Snow peas aren't my favorite, particularly JUST snow peas - so I added onion, zucchini, mushrooms, onions and baby bok choy. I served this over hot cooked rice and garnished it with chopped green onion. I wouldn't have cared for this with just the snow pea pods, but that's a subjective thing and not a criticism of the recipe. With the added vegetables, at least for Hubs and me, this was quite an enjoyable dinner.

—naples34102 

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Carrot Ginger Soup

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Steaks and Chops: Ginger Steak

Mar 14, 2007 This was tasty, but I don't know that I would have called it "Ginger" Steak, since the ginger flavor was kind of mild and not very noticeable. On the whole, a great way to do steak, though. I used a whole tenderloin instead of sirloins (it was on special) and marinated in the mixture for several hours after mixing everything up right in a gallon-size zip-top bag. I also omitted the salt since there was soy sauce and I was pretty sure it didn't need it. (I was right.) Tasty main dish though - thanks!

—cowgirll 

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Meatless Main Dishes: Ginger Veggie Stir-Fry

Oct 13, 2007 I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to this dish. I made the stir fry by first sauteing the ginger and garlic, then adding all of the vegetables, followed by the tofu. Next, I added the soy sauce and then the cornstarch in water to make the stir fry sauce. Tossing the vegetables in an oil-cornstarch mix may have caused the "gummy texture" problems reported by other viewers. This is a good basic stir fry recipe. If you find it bland, you can increase the amount of ginger and garlic, as well as add a bit of chili paste or crushed red pepper flakes to give it a bit more kick.

—jL 

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Stir-Fry: Stir-Fry Pork with Ginger

Apr 24, 2012 What this recipe needs is garlic!!!! Mince up 2 cloves of garlic and saute along with the ginger. Use about 2 teaspoons of oil, not tablespoons. And before beginning the cooking, mix wine, sugar, and soy sauce with meat, and then add 1/2 Tbsp cornstarch, mixing to coat meat. Skip the salt. After cooking the garlic/ginger for a few seconds, add the meat mixture and the onion. After meat is cooked, you can add a little chicken broth or water to make it more saucy. Then, drizzle with the sesame oil before serving. Slivered red peppers add a nice touch, or any veges you like.

—PatsyK 

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Stir-Fry: Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

Sep 13, 2008 I did a pared down, lighter-on-the-calories version of this and it was spectacular. I used 1 tbsp of olive oil supplemented with olive oil cooking spray rather than the peanut and sesame oils. I left out the cornstarch and just cooked the pork in the olive oil. I didn't have broccoli, so I used a green pepper, a red pepper, and an onion, all sliced. Oh, and I had 1.5 pounds of pork tenderloin, so I used it all. I left the sauce unchanged (except used splenda brown sugar blend instead of brown sugar); it is delicious as written. My husband loved it even though he doesn't normally like sweet foods, and our three male guests raved about it. I served it with a basic fried rice (3 cups cooked white rice, 1 egg, 3 tablespoons each of soy sauce and rice vinegar, all fried up together with olive oil).

—Arrowette 

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Hot Ginger Coffee

I like to sit by the fire and sip this coffee on a cold winter day. It's a great warm-up after shoveling snow, skiing, skating or snowmobiling. —Audrey Thibodeau, Gilbert, Arizona

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