THAI MOO PHAD KHING [GINGER FRIED PORK]

Stir Fry Ginger Pork aka Moo Phad Khing.  This is a Chinese influenced popular meat and vegetable dish in Thailand and Laos.

Moo Phad Khing contains stir fried pork and various vegetables like mushrooms, black fungus with sliced ginger [khing] that gives this dish its aroma.  Pork can be substituted with chicken.  It tastes savoury, the ginger is pungent while the onions are sweet.
I had took several pictures on the procedures to cook this dish but had accidentally deleted from my handy.  This dish tastes better than the looks of these pictures.

Recipe adapted from Healthy and Easy Thai Cooking [my this month's selected cookbook for Cookbook Countdown Event #9]

Ingredients

300 gm pork tenderlion - thinly sliced 

1/2 cup soaked black fungus [bok nee] florets

3 small size onions - skinned and sliced

1 knob ginger - skinned and finely shredded

1 tbsp sliced garlic

1 small green capsicum - sliced thin strips

1 red chilli - seeded and cut strips

1 stalk spring onions - cut 1 inch lengths

1-2 tbsp oil or less

Seasoning

1 tbsp taucu [preserved soybean paste]

2 tbsp oyster sauce

1 tbsp sugar

2 tsp light soy sauce

1. Heat up wok with oil, saute garlic until aromatic and golden brown. Add in sliced meat and stir fry until it becomes white.
2. Add in black fungus, capsicum and seasoning with some water,
3. Stir fry until meat is cooked.  Add in the chicken pieces.
4. Lastly, toss well to combine.  Add in spring onions.
5. Dish up to serve.
   
   

I'm sharing this post with Cookbook Countdown #9 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray