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.
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.
|1/2||lb thinly sliced||Pork tenderloin|
|1||medium thinly sliced||Onions|
|5||large torn in bite-sized pieces||Mouse-ear mushrooms|
|3||pepper (mixed red and green) sliced diagonally||Green hot chilis (Spur or Serano)|
|3||stalks cut in short segments||Spring onions|
- 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.
Servings Per Recipe 4
|Amount Per Serving|
|Calories 217||Calories from Fat 80|
|Total Fat 9g||14%|
|Total Carbohydrate 19g||6%|
|Dietary Fiber 6g||22%|