Ginger Pork

Ginger is one of the most studied of all "kitchen cures," ginger has been used medicinally for millennia. the chemicals that give ginger its zesty taste mainly gingerol and shogaol-appear to reduce intestinal contractions, neutralise digestive acids and inhibit the "vomiting centre" in the brain.

To cambat travel sickness, take a quarter of a teaspoon of powdered ginger or a one centimeter slice of fresh root ginger at least 20 minutes before you get in the car or board a ferry.

Danish researchers report that a third of a teaspoon of fresh or powdered ginger, taken at the first sign of migraine, may reduce symptoms by blocking prostaglandins, chemicals that inflame blood vessels in the brain.

The same prostaglandins that contribute to migraine pain also cause joint swelling in people with rheumatoid arthritis or osteoarthritis. A study of 56 people found that ginger eased symptoms in 55 percent of people with osteoarthritis and 74 percent of those with rheumatoid arthritis.

Doctors often advise patients to take aspirin every other day because it "thins" the blood. Ginger has similar effects but without the stomach upset often caused by aspirin.

Ginger blocks the body's production of substances that contribute to bronchial constriction as well as fever. The gingerols in ginger also act as natural cough suppressants.

Effective doses: a one centimeter slice of fresh root ginger, grated to release more of the active ingredients; one teaspoon of powdered ginger; one or two pieces of cystallised ginger; one cup of ginger tea, made with a ginger tea bag or half a teaspoon of grated root ginger; a 350ml glass of natural ginger beer (containing real ginger rather than ginger flavouring). The active ingredients in ginger retain potency when processed. Some people prefer ginger capsules. The usual dose is 100 to 200mg, three times a day.


Ingredients:

1/4 cup oil
1/2 kg pork, strips
1 cup flour, all purpose
1 tsp. garlic, chopped
1/4 cup onion, sliced
1 tbsp ginger, sliced
1/3 cup chicken broth
1/3 cup soy sauce
1 tbsp. sugar
1/8 tsp pepper, black ground

Procedure:

1. Coat meat in all purpose flour.
2. Heat oil in a saucepan and fry meat until brown.
3. Remove meat and set aside.
4. Saute' onions, garlic and ginger. Cook for 2 minutes.
5. Pour off excess oil from pan.
6. Add chicken broth, soy sauce, sugar and meat. Season with pepper.
7. Simmer, covered for 15 minutes or until meat is tender.

Variation:
May replace pork with chicken breast strips or beef tenderloin strips.