My daughter loves ginger. I love pork. Hubby loves spicy. So, I put it all together.  And guess what?  It works! The flavors meld together wonderfully. Here’s proof that chicken isn’t the only meat that works well with lemon and ginger!

Ginger & Lemon Pork Stir Fry:

1 lb Pork cushion, cut into thin strips – $2.44
2 tsp lemon juice – $.25
2 tsp fresh grated ginger (or prepared ginger, grated and bottled) – $.40
1 Green Bell Pepper, sliced – $.88
1 cup baby carrots, sliced long ways – $.50
1/4 cup green onion, chopped – $.20
1 Tbsp Garlic, minced – $.20
1 cup, fresh snap peas, halved – $.97
1 tsp Srirachi chili sauce (to taste, depending on your desire for spicy or not) – pantry/fridge
1 tsp rice wine vinegar – pantry
1 Tbsp Soy or Shoyu sauce – pantry
2 Tbsp Canola oil – pantry
3 Tbsp water or beef broth

COST: $5.84

Mix broth, garlic, shoyu/soy sauce, lemon juice, vinegar, ginger and Srirachi in medium bowl. Add pork and marinate for an hour or so.  Mixing occasionally.

Heat canola oil in medium skillet or wok to medium-high heat. Wok is best, if you have one. Mine is a cheapy from IKEA, but you know, it works great!

Add marinated pork, but not the juice from marinade. Set that aside. Stir fry pork until lightly brown, but not cooked through. About 2 mins. Toss in carrots and continue frying for 2 to 3 more minutes.  Lastly, add the snap peas and sliced bell pepper and the rest of the leftover marinade.   Stir fry for 1 more minute and serve hot over white rice.  Garnish with green onion.

Spicy Mushroom Soup:

1 1/2 cups Mushroom pieces (Button) – $1.19
1 yellow onion, diced – $.35
3 cups beef stock or water w/beef bouillon (I used bouillon) – $.50
1 tsp Ginger, minced – $.20
1 tsp Garlic, minced – $.20
1/2 tsp Sesame oil – $.20
2 Tbsp FRESH Lemon juice – $.25
1/4 cup Scallion or Green onion – $.15
2 tsp Soy/Shoyu sauce – pantry
1 Tbsp Ketchup – pantry
1 tsp Crushed Chile, pequin (sub with crushed thai chile) – pantry
1 cup Water
1 Tbsp Canola oil – pantry

COST: $3.04

Heat canola oil in large pot. Add diced yellow onion, garlic, ginger and button mushroom pieces. I like big chunks, but you can make them smaller or even used pre-sliced. Cook till onion is transparent and mushroom pieces have begun to wilt.

Add 3 cups beef stock or 3 cups of water and 2 tablespoons of beef Bouillon. No not add bouillon if you are using stock.

Stir and then add crushed chile flakes, ketchup, soy sauce, sesame oil and lemon juice. Bring to boil, cover and reduce to simmer. Cook for 30 mins. Taste and add water if flavors are too strong.  If too week, remove lid and return to boil, reducing liquid for 5 mins or so.

After soup has cooked for 30-40 mins total, you can either serve as is or thicken.  To thicken, just mix 2 teaspoons of corn starch with 5 teaspoons of water and make a paste. Add the paste to the soup at boiling and stir. Cook for just a minute or so and bam! Soup is slightly thickened!

Thin or thick, just make sure to serve it nice and hot and garnished with green onion. Delicious!

GRAND TOTAL: $8.88 (Add Cooked White Rice – $9.38)