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.
Flavorful and easy! Best non-noodle Thai dish!
This recipe is so easy! And the flavor oh my goodness. I didn’t have young ginger so I just added half of older fresh ginger and it was great. I used chicken thigh instead of pork as that’s what I had also and it was still magical. Really one of my favorite dishes to make and it scales for 1 to many easily.