Thicker is often better with meat cuts you intend to cook whole, like a porterhouse steak or a pork chop.

When it comes to stir-fries, however, you can go as thin with the meat as the potential savings are big. My neighborhood supermarket often sells "thin cut" pieces of beef and pork at a sharp discount.

That's OK, because I'll slice these pieces into strips that will cook fast in the wok. Sometimes the meat looks pretty odd, almost like a patchwork of different cuts. I'm OK with that, too, because I can divide the pieces into the various segments and slice accordingly.

Start the meal with frozen potsticker dumplings from the supermarket. Simply boil according to manufacturer's directions, drain, season with hot sauce, sesame oil and soy sauce. I also like to follow the entree with one of those prepared Asian-style salad blends. Everything is in there: greens, chow mein noodles, dried cherries, dressing. Hoisin, that sweet barbecuelike sauce, can be purchased at many supermarkets and Asian food stores.

If you like a spicier stir-fry, try adding Chinese chili paste, about 1/4 teaspoon or to taste.

HOISIN PORK STIR-FRY