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00Ingredients
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2 tablespoons vegetable oil
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2 garlic cloves, finely chopped
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2 ounces boneless pork, finely sliced
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6 pieces dried mushroom, soaked in water for 10 minutes to soften, then coarsely chopped
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2-inch piece ginger, peel and finely sliced
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1 teaspoon light soy sauce
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1 teaspoon dark soy sauce
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1 teaspoon sugar
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2 tablespoons beef stock
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½ teaspoon fish sauce
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½ small onion, finely sliced
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1 red chile, seeds and stems removed, finely sliced
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1 spring onion (green part only, cut into 1-inch pieces
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Ground white pepper
Instructions
In a wok or frying pan, heat the oil until hot. Add the garlic and fry until golden brown. Add the pork, stir and cook for a minute or two until the meat is opaque. Add the mushrooms and ginger and stir thoroughly. Stirring briskly after each addition, add the soy sauces, sugar, stock, fish sauce, onion, and chile. Cook for 30 seconds, transfer to a serving dish, garnish with the spring onion pieces and sprinkle lightly with ground white pepper.
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This recipe, from the Mae Sa Valley Resort Cooking School, can be made with chicken or beef. Serve it with sticky rice.
Ingredients
InstructionsIn a wok or frying pan, heat the oil until hot. Add the garlic and fry until golden brown. Add the pork, stir and cook for a minute or two until the meat is opaque. Add the mushrooms and ginger and stir thoroughly. Stirring briskly after each addition, add the soy sauces, sugar, stock, fish sauce, onion, and chile. Cook for 30 seconds, transfer to a serving dish, garnish with the spring onion pieces and sprinkle lightly with ground white pepper.
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