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.
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
- 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.
Nutrition FactsServings 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 | |