Thai Pork and Ginger Stir-Fry
Moo Pad King
Although it is perhaps not so well know among Western Thai food fans, this dish, made with either pork or chicken, makes a frequent appearance at the street stall. You can also make it with beef. If you can only get dried wood-ear mushrooms, soak them in warm water for a few minutes to soften them up.
Stir fried pork, ginger and mushrooms.
Variations: If you’d like the dish less spicy, use banana chilies instead of the much hotter spur chilies. They give the dish a distinctive flavor that I like. You can also use sweet peppers if you’d like the dish to be not spicy at all. You can also make a purely vegetarian version by leaving out the pork and fish sauce, and using more mushrooms.
(4 Servings)
| Ingredients | ||
| Vegetable (or Olive) Oil | 2 Tbl | |
| Boneless Pork Loin | 200 g / ½ lb | Thinly sliced |
| Onion | 1 med. | Peeled and thinly sliced |
| "Young" Ginger | 50 g / 2 oz | Peeled and shredded |
| Cloud Ear Mushrooms | 6 – 7 pcs | Torn in bite-sized pieces |
| Red Spur Chilies | 1 | Sliced diagonally |
| Green Spur Chilies | 2 | Sliced diagonally |
| Sugar | 1 tsp | |
| Fish Sauce | 2 tsp | |
| Spring Onions | 3 stalks | Cut in short segments |
Preparation Method
- Heat the oil in a heavy skillet or wok. Add the pork and onions, and stir-fry until the pork is browned.
- Add the ginger, mushrooms and chilies. Mix well.
- Stir in the sugar and fish sauce. Allow it to cook for just a bit, then stir in the spring onions just before removing from heat.
Sun 11 Oct 2009
Posted by michael under GingerTags: pork • recipe • Thai
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