Pork with Ginger (Moo Pad Khing)

Quick-fried pork with a generous amount of fresh ginger, wood ear mushrooms and spring onions.

TIME BREAKDOWN
Prep: 20 min
Cook: 8 min
Total: 28 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 400g pork loin, thinly sliced
  • 3 tbsp vegetable oil
  • 60g fresh root ginger, peeled and cut into thin matchsticks
  • 3 cloves garlic, finely chopped
  • 1 onion, sliced
  • 10g dried wood ear mushrooms, soaked in hot water for 20 minutes and sliced
  • 2 red chillies, sliced
  • 4 spring onions, cut into 4cm lengths
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tsp caster sugar
  • 50ml water
  • 1/2 tsp ground white pepper
  • 300g jasmine rice, to serve

Method

  1. Cook the rice according to the packet instructions and keep warm.

  2. Mix the oyster sauce, soy sauce, fish sauce, sugar, water and white pepper in a small bowl.

  3. Heat the oil in a wok over a high heat. Fry the ginger and garlic for 30 seconds until fragrant.

  4. Add the pork and stir-fry for 3 minutes until nearly cooked.

  5. Add the onion, mushrooms and chillies and stir-fry for 2 minutes. Pour in the sauce and toss for 1 minute.

  6. Add the spring onions, toss briefly and serve over the rice.