Try Ginger Pork with short brown rice

Hey there Dr. Flower Blog Readers!

I thought I’d share the recipe that I used for Ginger Pork. If you read here often, you know that one of our favorite Dr. Flower motto’s is “you are what you eat and also what you put on your skin.”  Ginger, garlic, fresh vegetables are what’s good for the soul.  Since the weather outside is getting cooler, cooking these lovelies is naturally more appealing and satifying.

I’ve done stir fry dishes before but this one is a keeper!  Mu Pad King (stirfried Ginger pork) on a bed of short brown rice hit the spot!

I used what I had.  I don’t keep oyster sauce on hand but I did have the fish sauce, soy sauce, and rice wine vinegar. I substituted chicken stock for the oyster sauce.  After reading comments on the post, I might rethink that in the future and get some. 😉

I also did not have the particular mushrooms that the dish called for and used regular mushroom.  It was good!  The only pointer I’d add to the recipe is to start with a larger portion of the ginger at the beginning of cooking unless you love the heat half cooked ginger can deliver.  The timing of things being cooked really does matter.  My lil one would have like the ginger cooked just a bit more…

Happy Washing!

~Regina