Thai Pork and Ginger Stir-Fry

Thai, Main Dish

Tagged: 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.

Ingredients

Servings: 4

2 tbsp Vegetable oil
1/2 lb thinly sliced Pork tenderloin
1 medium thinly sliced Onions
6 tsp shredded Ginger
5 large torn in bite-sized pieces Mouse-ear mushrooms
3 pepper (mixed red and green) sliced diagonally Green hot chilis (Spur or Serano)
1 tsp Sugar
2 tsp Fish sauce
3 stalks cut in short segments Spring onions

Preparation

1

Heat the oil in a heavy skillet or wok. Add the pork and onions, and stir-fry until the pork is browned.

2

Add the ginger, mushrooms and chilies. Mix well.

3

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.

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories 217 Calories from Fat 80
Total Fat 9g 14%
Saturated 1g 5%
Cholesterol 37mg 12%
Total Carbohydrate 19g 6%
Dietary Fiber 6g 22%
Sugars 6g  
Protein 19g