This quick and easy recipe for a pork and ginger stir-fry is a fresh choice for a weeknight meal. It’s ready in 15 minutes. Serve with rice as part of a traditional Thai meal or as a simple weekend lunch.
Mum’s Pork & Ginger Stir-fry (Moo Pad King)
2 tbsp vegetable oil
1 onion, sliced
6 garlic cloves, roughly chopped
5cm (about 40g) piece young ginger*, finely sliced
400g (14 oz) pork scotch fillet steaks*, thinly sliced
150g (5 oz) mixed mushrooms
2 tbsp oyster sauce
2½ tbsp fish sauce
1 tsp sugar
½ tsp ground white pepper
- Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the onion, garlic and ginger and stir-fry for 30 seconds. Add the pork and stir-fry until almost cooked.
- Add the mushrooms and stir-fry for another 30 seconds. Then add the oyster sauce, fish sauce, sugar and white pepper. Stir-fry until just combined. Remove from heat and serve.
- Notes: – If using regular or old ginger, use half this amount. – Pork scotch fillet steaks are cut from the pork shoulder, which is also known as the ‘boston butt’. Pork loin is fine to use also.
