Photograph of the finished Moo pad khing

Thailand · Thịt heo xào gừng tương đậu Moo pad khing

Moo pad khing

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 2.2 lb
  • Photograph of Ginger Ginger 9.9 oz
  • Photograph of Thai soybean paste Thai soybean paste 4.9 oz
  • Photograph of Wood ear mushrooms Wood ear mushrooms 2.8 oz
  • Photograph of Spring onion Spring onion 5.6 oz
  • Photograph of Chilli Chilli 12
  • Photograph of Palm sugar Palm sugar 1.7 oz
  • Photograph of Cornstarch Cornstarch 1.7 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the ginger into thin strips and soak them in cold water for 10 minutes to reduce the pungency while keeping them crispy.
  2. 2 Slice the pork thinly and marinate it with cornstarch for 15 minutes.
  3. 3 Sauté the pork over high heat for 4 minutes. Since pork is fatty, sauté it a little longer than chicken to render out the fat.
  4. 4 The pork version uses more Thai soy sauce than the chicken version to balance the flavor of the pork fat.
  5. 5 Add the wood ear mushrooms and shredded ginger and stir-fry for 90 seconds.
  6. 6 Season with soybean paste and palm sugar, then add chopped scallions, chili peppers, and lemon juice, and stir for 30 seconds.
Start cooking