Before we begin, let me tell you about the ginger root. I bought a large piece just a couple days ago, it was all still firm and fresh looking, but when I cut a knob off, there was a blue-green ring around the outer edge, just under the skin, but the center was the normal ginger color. It didn’t feel slimy, or smell oddly, but it sure looked like mold to me. I chopped off a couple more sections, and, sure enough, it was present through the entire piece.
My sweetheart was sitting nearby, laptop in hand, and as I was bemoaning the spoiled ginger, did a little googling. Hawaiian Blue Ring Ginger. Yup, normal, apparently a cream-of-the-crop variety. Dinner was saved. Learn something new every day.
So, on to the rest of the stir fry.
Pork and Veggie Stir Fry
1 T oyster sauce
1 T soy sauce
1T peanut oil
2 T corn starch
1/2 t white pepper
1/2 t ground coriander
1T lime juice
crushed red pepper flakes to taste
12 oz lean pork, slivered. I used 2 boneless center cut chops
4 C chopped bok choy
1 red bell pepper, sliced thinly
1 C onion, sliced thinly
3 cloves of garlic
1 C chopped mushrooms, and variety will do. Use an exotic mix for more varied flavor
3 T freshly minced ginger root
1 C broth, chicken or veggie
3 T creamy peanut butter
Mix the first 8 ingredients in a large bowl and add the meat, stirring to coat it well. Marinate while you slice and dice the veggies.
Pour a glass of wine; you deserve it.
Remove veggies to bowl. Add a bit more oil and after it heats up, stir fry the meat until cooked through.
Stir fry until the greens start to wilt and the sauce is reduced to a happy thickness. Serve over hot steamed rice. Makes 4 servings at 8 WW points per (not including rice)