Weeknight Dinner: Easy Pork & Ginger Stir-Fry

Simple, fast, and full of flavor—your family will thank you.

There’s something about a quick stir-fry that just works. It’s colorful, it’s simple, and it’s fast. You’ve got tender pork, bright peppers, and a zing of ginger to keep things interesting. Best of all? It’s ready in a flash. Perfect for those nights when time is short, but you still want something homemade. Plus, it’s a great way to switch things up, whether you’re serving it for dinner or stashing leftovers for lunch. Ready to get started? Let’s go!

Ingredients:

1.5 pounds pork

1 red bell pepper

1 green bell pepper

1 yellow onion

3/4 pound matchstick carrots

2 tablespoons vegetable oil 

3 knobs fresh ginger

3 tablespoons minced garlic 

3 tablespoons soy sauce

1 tablespoon fish sauce

Black pepper, to taste

Tools:

Knife

Cutting board 

Wok or heavy bottomed frying pan

Measuring spoons 

Tongs

Serving spoon

Meat thermometer

As everyone who's read one of these before already knows, we're going to ask you to wash your produce before we do anything else. Granddad may have said dirt is good for you, but he didn't mean as part of your dinner.

As your ginger will likely be the most time consuming part of this - especially if you're not very familiar with fresh ginger - it's easiest to start with it.

What we're calling a "knob" of ginger is a sizeable lump, a bit larger than an inch and a half in length. Ginger root is irregularly shaped and honestly kind of weird to peel. If you're not unhappy with the idea of eating the skin, you can skip the peeling step. Most people will tell you to peel it with a spoon. We find this too time consuming, so we just trim with a knife. It wastes a bit of the ginger, but it saves time, and we had an extra ginger root on hand if we fell a little short and found ourselves wanting more.

If you want to dice or mince or crush your ginger, go right ahead, but we like the zing of larger pieces of ginger interspersed in the food. We chose to cut it into matchsticks, to match the carrots, which we purchased pre-cut for convenience.

(While adding a starch is totally optional, we served this dish with rice. If you want some and don't have any ready to go, this is an ideal time to start it.)

Slice your two peppers and single onion into whatever shape you like. We chose thin strips for the peppers and slightly wider pieces for the onion to ensure quick cook time. Set them aside with the carrots because it will be a couple minutes before you add them to the pan.

Heat your vegetable oil in the pan, then measure in your minced garlic and the ginger you just crushed/minced/diced/julienned. Let it get fragrant and sear over medium heat.

Use the time waiting for the garlic and ginger to heat up to trim up your pork. Trim any bones and excess fat, then chop it down to bite size chunks. We cut the pork into one inch pieces, again to ensure a faster cook time. Quick dinners are the best dinners during the school year.

As the garlic browns up, toss in the pork and give it a minute to sear. Use a pair of tongs to flip it around so another surface of the meat is in contact with the bottom of the pan, put the lid on the pan and wait two minutes.

Lift the lid, add your onions and carrots, stir, and replace the lid. Wait another two minutes with the lid on before lifting the lid to add the peppers.

Measure in your soy sauce and fish sauce, crack a little bit of black pepper over it if you like, and stir it all again. Reduce the heat to low and replace the lid. Set a timer to check on it every three minutes or so until you're satisfied with the doneness of the veggies and the pork has reached a safe internal temperature of at least 145 degrees (check with a thermometer if you're unsure).

Remove the lid, cut the heat, and let it rest uncovered for two minutes before serving. This quick pause allows the flavors to settle and gives the veggies a perfect texture—still crisp but tender. Whether you’re spooning it over a bed of rice or enjoying it as is, this dish is sure to hit the spot. And just like that, dinner’s done.. 

Just like this recipe comes together quickly, taking care of your home can be simple too. If any of your appliances are giving you trouble, Appliance Rescue Service is here to help. We’ll work with you to find a time that fits your schedule, so you can get back to what matters most—your family. Give us a call or schedule an appointment on our website, and we’ll handle the rest. Let us focus on your appliances, while you focus on enjoying your home.

Website

Call: (214) 599-0055

Additional Reading

Chocolate Pecan Cake for a Special Date

Layered Veggie Bowl

Healthy and Flavorful: A Caponata Recipe That You'll Love

Comfort Food: Smoked Sausage and Egg Noodles

Easy to Prepare, Delicious to Eat

If you're looking for a delicious and comforting meal that's both easy to prepare and satisfying, this smoked sausage and egg noodle dish with creamy spinach sauce is the perfect choice. Using convenient ingredients like frozen chopped spinach and pre-cooked smoked sausage, this recipe cuts down on prep time without sacrificing flavor. With a rich, creamy sauce infused with garlic, basil, and a touch of sweet-hot mustard, this dish is sure to become a family favorite. Follow along as we guide you through each step to create this hearty and flavorful meal.

Ingredients:

14 oz package smoked sausage

1 pound package egg noodles

1/2 cup chopped white onion

1 package frozen chopped spinach

3/4 cup heavy whipping cream 

1 1/2 cup chicken broth

3 tablespoons butter

3 tablespoons white cooking wine 

2 tablespoon dried basil

2 tablespoon minced garlic

3-5 tablespoons sweet-hot mustard 

Tools:

Heavy bottomed skillet

Stock pot

Colanders

Knife

Cutting board

Spatula

Tongs

Measuring cups and spoons

In this recipe, we cheated and used pre-washed, frozen produce - so we'll spare you the ever present 'wash your produce!' routine this time. Just this once.

Flip the bag of frozen spinach into the microwave and zap it according to package directions.

Fill a stock pot with plenty of water and put it on the stove to heat up to boiling.

While it heats, cut your smoked sausage up however you prefer it. We did mostly big pieces but also a few thin rounds (the ends and the deepest part of the curve in the rope sausage didn't look like much chunked, and so became slices instead).

If you have to dice an onion, 1. we're very sorry for the onion tears, and 2. now is the ideal time to do so. Sensitive eyes here, so we do recommend sticking the onion in the freezer for a little while beforehand, or just using pre-diced frozen onion.

That spinach should be about done on its trip through the microwave. Allow it to cool enough to handle, then tear the bag open and dump it into a colander to let the excess moisture drain out.

Heat your skillet, dry, over medium heat. After it's had a chance to warm up, add your sausage and try to get a nice sear going. The sausage will render out some fat to facilitate this sear. Use tongs or a spatula to flip as needed. Try not to overcook! The sausage comes already cooked, and heating it too long will dry it out.

When the sausage has a nice layer of searing, remove it from the pan and put it back on the cutting board or into a bowl. Don't kill the heat under the pan - just drop in your butter and let it bubble up. Drag a flexible spatula across the bottom of the pan to scrape up the good stuff left by the sausage.

Between the leftover fat from the sausage and the heat of the pan, the butter at the edges of the pan should brown right up. Add your diced onion into the butter and allow it to fry for about two minutes.

The pot of water should be boiling now, so go ahead and throw the egg noodles in. Set your timer and cook them according to package directions.

Add the white wine to the onions and let everything cook a minute more for the wine to reduce before adding the basil and garlic. We pushed the onion to one side to show the garlic and dumped the basil on top of the onion for contrast, but that was just a photo choice and totally not a necessary step. 

Add in your heavy whipping cream and your chicken broth and stir to combine. The mustard, even if you only use a little of it, needs plenty of heat to blend properly with the rest of the sauce, so don't add it right away. Because the cream is likely still quite cold, it's more effective to let this come back up to a simmer before adding the mustard. Again, stir plenty to make sure no one gets all mustard in their bite. Unless your family really, really likes mustard - in which case, do what makes you happy.

The egg noodles are likely about done cooking, so drain them in a second colander and pour them back into the pot. Placing a lid or a plate on top of the pot will keep them warm until it's time to serve them.

Ordinarily we would add the spinach to the sauce around this point, but picky eaters were present. To avoid the dinner drama, the spinach ended up on the side. If you'd like to add the spinach to the sauce, we recommend pressing it well in the colander first. Spinach, especially frozen, chopped spinach, holds onto a lot of water, and it lends the sauce a funky green tint if you skip the pressing step.

When the sauce is well combined, add the sausage back in and turn it a few times to ensure it's coated in sauce. Serve over the egg noodles.

Thank you for joining us in making this delightful smoked sausage and egg noodle recipe. We love how it combines ease and flavor, making it perfect for busy families and cozy dinners alike. As always, feel free to customize it to suit your taste buds and family's preferences. We believe that the best meals are those shared with loved ones, and we hope this dish adds a touch of joy and warmth to your gatherings. And remember, if your kitchen appliances need a little TLC to keep your culinary adventures running smoothly, don't hesitate to call Appliance Rescue Service. Happy eating, and remember—every great meal starts with a little love and a lot of heart!

Take Care Of Your Appliances Today

Call Us: (214) 599-0055

Additional Reading

Spice Up Dessert: Walnut Cayenne Tahini Cake 

Impress Your Guests with This Easy-to-Make Apple Pecan French Toast Bake

Fast and Flavorful Tuna Toast

Hearty Chicken and Broccoli Bake for Chilly Nights

A Family-Friendly Recipe for Quiet Evenings

Sometimes, the best meals come from a little improvisation. This chicken and broccoli bake, reminiscent of a heartier chicken and dumpling soup, is designed for those unexpected chilly nights when grilling just isn’t feasible. With a creamy sauce, tender chicken, and a topping of bubbly cheese, this dish is both comforting and delicious. It's a great way to use up ingredients you already have on hand while creating a satisfying meal the whole family will love. Join us as we transform a few simple ingredients into a cozy, fork-friendly dinner perfect for any night of the week.

Ingredients:

3 chicken thighs, boneless and skinless

1/4 cup shredded carrots

12 oz bag frozen broccoli cuts

1 can cream of chicken soup

+/- 1 1/2 cups milk

1/3 cup shredded cheese

1 can crescent rolls

1 teaspoon garlic powder

1/2 teaspoon onion powder

salt and black pepper, to taste

olive oil

Tools:

Large lidded skillet

baking dish

spoon

knife

cutting board

grater (if not using pre-shredded carrots and cheese)

measuring cups and spoons

plate

tongs

In short: this is basically chicken and dumpling soup, but heartier, and designed to be eaten with a fork. It makes a better cold weather meal than warm, but sometimes there's just no getting around the weather outside to fire up the grill, and some changes must be made.

We intended to make some grilled chicken, but the wind was high, we were under an "extreme fire danger" red flag warning, and it was unseasonably cold with little warning anyway. So we chose to pivot, use up some odds and ends from the fridge, and save some of that chicken we'd defrosted for another day.

If you're not starting with ready to eat produce, please give it a quick wash before you really get rolling.

In the event you're using fresh produce that needs prep work, prep it before the chicken. Even though we intend to cook it all, this simple rule of thumb for preventing cross-contamination is a good one to follow constantly. 

Once you have your veggies ready, cut the chicken thighs into one inch chunks. Heat a little olive oil in the skillet and add the chicken. Season with salt, pepper, garlic and onion powder and stir to coat. Cook covered for a few minutes, stirring frequently, until the chicken is done.

Pop the can of crescent rolls and lay out the triangles on a plate while you wait for the chicken to cook through, then preheat the oven to 375.

Once the chicken is done, hold it in place with the tongs and drain off the excess oil (or put it through a colander if you're more comfortable with that; we just find it easier to wash tongs than a colander). Add the condensed soup and the milk to the pan and stir. Use less milk if you want the sauce/filling to be thicker. The condensed soup is gloopy and will just kind of squish around the pan until it gets warm enough to melt, so be aware you'll likely be stirring for a minute or two.

After the soup and milk have combined and the only chunks left are the chicken pieces, add the shredded carrots and mix them in. Allow everything to simmer uncovered for two minutes before cutting the heat.

Grease the inside of the baking dish you'll be using and grab a triangle of dough. Lay the triangle into the pan with the base in the pan and the pointed top poking out. Using a spoon, transfer a scoop of the chicken soup mixture to the base of the triangle. Roll the triangle so that you have the chicken in the middle and the point ends up near or at the bottom, held in place by the weight of the dough and filling.

Repeat with the rest of the dough, leaving a little space between each roll so that they'll have some room to expand while they bake.

Dump the broccoli on top and sort of spread it out so each part of the pan dhas some florets, then pour the remaining soup in the pan over the top of everything as a sauce.

Cover it lightly in a layer of cheese before baking for 20 minutes. If you'd like the cheese to develop the bubbly, crispy-edged texture, turn the heat up for the last five minutes of the cooking time (this works much better with cheese you've shredded at home than with the pre-shredded stuff covered in anti-caking agents).

Serve with a salad for extra veggie points!

We hope you enjoy this comforting chicken and broccoli bake, perfect for those unexpected cold nights when grilling isn't an option. With its creamy sauce and savory flavors, it’s sure to become a favorite in your household. Remember, cooking is all about creativity and making the most of what you have. If you ever find your kitchen appliances in need of some TLC, don't hesitate to call Appliance Rescue Service. They're here to ensure your culinary adventures continue smoothly. Happy cooking, and enjoy every warm and delicious bite with your loved ones!

Take Care Of Your Appliances Today

Call Us: (214) 599-0055

Additional Reading

Easy No-Cook Not Quite a Cannoli 

Spicy Lemon Pepper Shrimp

Pepperoni & Canadian Bacon Stromboli