Kathy K.s’ Thai Pork and Ginger Stir Fry
This recipe features Ginger, the Herb of the Year.
2 T. vegetable oil
1 T. garlic, coarsely chopped
~1 lb. pork, thinly sliced
½ c. of ginger, peeled and julienned
1 small onion, sliced lengthwise into thick wedges
2 T. fish sauce
1 c. oyster mushrooms (or any fresh mushrooms), thinly sliced lengthwise
2 T. soy sauce
1 red bell pepper, thinly sliced into strips
1 T. water
2 t. sugar
Heat a wok or deep skillet over medium-high heat until hot. Add oil. When it is very hot, drop a piece of garlic into the pan. If it sizzles immediately, the oil is ready. Add garlic and toss until it just begins to turn golden, about 15 seconds. Add the pork and stir-fry until it is no longer pink.
Add the ginger and toss to coat with the oil. Let it cook about 1 minute and then add the onion and fish sauce and toss to mix. Add the mushrooms and soy sauce and stir fry until mushrooms have softened, about 1 minute.
Add the red bell pepper, water, sugar, and toss well. Cook without stirring 1 minute. Taste the sauce to see that it has a pleasing balance of salty and sweet and adjust as needed.
Serve hot with rice.