1 tbsp vegetable oil
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
1 bird pepper, seeded and cut into rings
1/2 lb pork loin, lean, bite size
1/2 lb button mushrooms, quartered
2 tbsp fish sauce
1 tsp sugar water
2 scallions, cut crosswise into 2 inch
A Recipe for
Ginger Pork - Miami Herald 9 8 94
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
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This Recipe for Ginger Pork - Miami Herald 9 8 94 is one of thousands in the Recipes-to-go Meat Cookbook.
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Food Tip |
This is a recipe for Ginger Pork - Miami Herald 9 8 94 from the recipe cookbook of Recipes-to-go (Meat)
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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
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Heat oil in a skillet over medium heat. Add the garlic, ginger and
bird pepper and cook until the garlic begins to turn golden. Add the
pork and stir fry about 2 min or until the maet loses its pink
colour. Add the mushrooms and cook another minute. Add the fish
sauce, broth and sugar, stirring each time. Sprinkle the scallions
over thetop, stir and serve.
111 cal
Serves: 4
Ginger Pork - Miami Herald 9 8 94 Recipe brought to you by Recipes To-Go