Monday, June 11, 2012

Moo-Pad-Khing / Fresh Ginger-Pork Stir-Fried

Do you like ginger?   I LOVE ginger!   Ginger has enormous health benefits in helping your digestive system working with ease. For instance, if you were bloated after eating big meals that would probably take hours to digest, I’d suggest you to drink some hot Lemon Ginger tea. It will help you breathe easier, trust me!

This is another popular Thai dish that can be found everywhere in Thailand either on the road side street food or in high-end restaurants.  The most popular meat to make this dish is chicken; however, it can also be made with chicken liver, pork or pork liver, beef, and seafood and sometime firm tofu is used for those who are vegetarian, as well as the wood-ear mushrooms are usually used but you can use any mushroom you like.   The key is fresh ginger, lots of them, the more the better!    Young ginger is originally used for this dish because young ginger has less heat than the older one which is also more fibrous.

But I’d say, use fresh ginger, either young or old if you don’t mind the heat, they taste the same when it’s done, which is tastes a-w-e-s-o-m-e!

     What you need:
  • 1 lb pork meat, thin sliced
  • 3/4 cup fresh ginger, very thinly sliced
  • 1/4 cup celery, sliced
  • 1/2 cup red + yellow bell pepper, sliced
  • 1 medium jalapeno, seeded and sliced (add more if you like it hot!)
  • 1/4 cup onion, thinly sliced
  • 4 cloves garlic, chopped
  • 1/2 cup mushroom, chopped
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sugar
  • 1/8 cup water
  • 3 tbsp canola or vegetable oil
  • 1/2 cup green onion, chopped
  • 1 tsp ground white pepper

How to:

  • Set the sauté pan over medium-high heat and add the oil
  • When the oil is a little bit sizzling hot, add chopped garlic, make a quick stir and then add the pork meat, stir to cook
  • When the meat is thoroughly cooked, add soy sauce, oyster sauce, sugar and water, stir
  • Add all the vegetables, except the green onion, and continue cooking for about 3 - 4 minutes - try not to overcook the veggies
  • Turn off the heat add green onion and a big dash of ground white pepper
  • Serve immediately with cooked brown rice or Jasmine rice as you desired 


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