Ginger and Mushroom Stir Fried Pork หมูสับผัดขิง.

Ginger and Mushroom Stir Fried Pork หมูสับผัดขิง.

A healthy and quick dinner generously seasoned with aromatic, spicy and warming ginger. A simple stir fried but extremely flavourful, comforting and should only be served along side steaming hot and perfumed Jasmine Thai rice. The meat used is pork fillet, which I have roughly minced to increase the surface area ensuring maximum exposure to flavours.

Serves 4.

   For the Vegetables.

-6cm thinly sliced ginger.

-2 cloves chopped garlic.

-200g sliced mushrooms.

-1 sliced onion.

-2-3 chopped chillies.

-3-4 sliced spring onions.

   For the pork.

-500g pork fillet thinly sliced or minced.

   For the sauce.

In a bowl, put in

-1/2tsp caster sugar,

-2tbsp soy sauce,

-2tbsp oyster sauce,

-1tbsp black soy sauce,

-1tsp fish sauce.

Mix well and leave aside.

In a wok, on high heat, with a tablespoon of vegetable oil, stir fry 

-ginger,

-garlic.

Cook, stirring occasionally until the ginger have softened, add

-the pork.

Stir fry until the pork is almost cooked through, add

-mushrooms,

-onion,

-chillies,

-the sauce.

Mix well to combine.

Once the pork is cook through, stir through

-spring onions.

Taste and adjust the seasoning.