Stir-fried pork with ginger

Name: Stir-fried pork with ginger
Cuisine: Thai
Ingredients: 1 tablespoon Thai fish sauce (nam pla); 2 tablespoons oyster sauce; 4 tablespoons chicken stock; 1 tablespoon Thai fish sauce (nam pla); 2 spring onions, trimmed and cut in half lengthways, then in 5 cm/2 inch pieces; vegetable oil, for frying; 1 red onion, peeled and cut into 8 wedges; 5 cm/2 inch piece fresh root ginger, peeled and cut into fine matchsticks; 3 garlic cloves, peeled and finely chopped; 500 g/1 lb 2 oz pork fillet, finely sliced; 15 g /½ oz Chinese dried black mushrooms, soaked in warm water for 20 minutes; 15 g /½ oz Chinese dried black mushrooms, soaked in warm water for 20 minutes; a handful of fresh coriander leaves, chopped; 1 large, fresh red chilli, deseeded and cut in strips; ½ teaspoon Demerara or palm sugar; ½ teaspoon Demerara or palm sugar

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

15 g /½ oz Chinese dried black mushrooms, soaked in warm water for 20 minutes
3 garlic cloves

Asia
Thailand
Main course
Gluten-free

Method

Drain and dry the mushrooms, discard the stems and cut into slices.
Mix all the ingredients for the sauce in a small bowl and put to one side.
Heat some oil in a wok or heavy-based frying pan and stir-fry half the garlic until just turning golden.
Increase the heat and add half the pork slices, then stir-fry for 2–3 minutes. Remove from the wok