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.

Pork and Ginger
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)

Vegetable (or Olive) Oil2 Tbl
Boneless Pork Loin200 g / ½ lbThinly sliced
Onion1 med.Peeled and thinly sliced
"Young" Ginger50 g / 2 ozPeeled and shredded
Cloud Ear Mushrooms6 - 7 pcsTorn in bite-sized pieces
Red Spur Chilies1Sliced diagonally
Green Spur Chilies2Sliced diagonally
Sugar1 tsp
Fish Sauce2 tsp
Spring Onions3 stalksCut 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.
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