Cheap Eats -- Chinese

I'm sure you know that when the budget gets tight, the belt always gets cinched around the grocery allotment. The mortgage can't shrink, but food prices are high and low, and low we go.

After New Years I bought an enormous pork roast on sale for $13.99. I cut it into two pork roasts, two meals of scallopini slices, and two pieces for stir fry meat -- six meals for $13.99. My mom bought me a Food Saver a few months ago, so after I cut it up I wrapped it all using the Food Saver, and today I pulled out a package for stir fry. It was about a one-pound chunk. A small package of pork chops would do the trick, as well.

I tried a new recipe for stir-fry and it was so delicious, my husband said he could eat it every week -- something he never says. It was really good -- restaurant-quality good, so I thought I'd share. I changed the original recipe because it called for some pricier veggies, but mine tasted just great, and they were cheap! Use what you have, or what's available, inexpensively.

I served our pork stir-fry with rice, but noodles would be good too.

Crispy Pork Stir Fry
serves 4 (or more with more veggies)

1  lb. pork, thinly sliced and cut into 1/4" strips

1/2 t. Salt

1/3 c. cornstarch

2 garlic cloves, chopped

1 anchovy fillet, chopped (or 1 t. anchovie paste)

1-inch piece ginger, peeled and roughly chopped

6 T. brown sugar

6 T. soy sauce

1/2 t. freshly ground black pepper

canola oil

1-½ cups thinly-sliced cabbage

2 carrots, peeled and sliced thinly on the diagonal

one-half small onion sliced vertically

¾ cup frozen thin green beans

In the bowl of a mini prep food processor, add garlic, anchovy, ginger, brown sugar, soy sauce, and black pepper. Pulse until well blended and set aside.

In a large skillet over medium-high heat, heat 1 T. oil and cook all the vegetables until tender, about 3-5 min.

Return skillet to high heat and add 1 tablespoon oil. When oil is almost smoking, add the pork. Sauté until cooked through and pork is crispy, about 5 minutes. Reduce to medium heat, return vegetables and half the sauce. Stir quickly to coat the pork and vegetables in the glaze. (Watch carefully, as the sauce can burn due to the sugar.) If you want more sauce, add the balance. Serve with rice or noodles.