Moo pad khing

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.