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Pork with ginger stir-fry

Mao Paht King


ThaiPork and Ginger Stir-fry
ThaiPork and Ginger Stir-fry
2–3 tablespoons peanut oil
1 clove garlic, crushed
400 g pork fillet, trimmed, thinly sliced
2 tablespoons julienned fresh ginger
3 red Asian shallots, thinly sliced
1 small red capsicum, cut into thin strips
4 spring onions, cut into 4 cm lengths
100 g snow peas, cut in half on the diagonal
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons grated palm sugar
2 tablespoons lime juice
2 tablespoons chopped fresh coriander leaves
fresh ginger, julienned, extra, to garnish 


1. Heat a wok until very hot. Add 1 tablespoon of the oil and swirl to coat. Add the garlic and cook for 30 seconds. Add half the pork and stir-fry for 1–2 minutes, or until lightly brown. Remove from the wok. Repeat with the remaining pork, adding more oil if needed. Remove and keep warm.

2. Heat the remaining oil, add the ginger and shallots and stir-fry for 1 minute, or until the shallots are tender. Add the capsicum, spring onion and snow peas. Stir-fry for a further 1 minute, then return the pork to the wok.

3. Combine the soy sauce, fish sauce, palm sugar and lime juice, then add to the wok. Stir in the coriander and stir for 1 minute. Garnish with ginger and serve with rice.

Main ingredient:
Lunch, Main-course


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