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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Mum’s Pork & Ginger Stir-fry (Moo Pad King)

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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.  

WATCH THIS RECIPE

MUM’S PORK & GINGER STIR-FRY (MOO PAD KING)

PREP TIME

5 minutes

COOK TIME

10 minutes

SERVES

4 (as part of a Thai meal)

Ingredients

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

Steps

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.

Note Icon

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.

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