A hybrid dish, Chinese in style, with the addition of fish sauce for a Thai flavour, this recipe is best made with firm, young, tender ginger with translucent skin. The aroma of the whole dish should be distinctly gingery as it arrives at the table.
- Yield: 4 Servings
- ½ oz (15 g) dried black fungus (about half a handful)
- 1 tablespoon fish sauce
- 1½ tablespoons oyster sauce
- 4 tablespoons vegetable or chicken stock, or water
- ½ teaspoon sugar
- 2 tablespoons vegetable oil
- 4 garlic cloves, finely chopped
- 1 lb 2 oz (500 g) lean pork, thinly sliced
- 1 oz (25 g) ginger, julienned
- 2 small onion, cut into 8 wedges
- 2 spring onions (scallions), diagonally sliced
- ground white pepper, for sprinkling
- 1 long red chilli, seeded and finely sliced, for garnish
- a few coriander (cilantro) leaves, for garnish
How to Make It
- Soak the dried black fungus in a bowl of hot water for 2–3 minutes, or until soft, then drain.
- Mix the fish sauce, oyster sauce, stock and sugar in a small bowl.
- Heat the oil in a wok or frying pan and stir-fry half the garlic over medium heat until light brown. Add half the pork and stir-fry over high heat for 2–3 minutes, or until the pork is cooked. Remove from the wok. Repeat with the remaining garlic and pork. Return all the pork to the wok.
- Add the ginger, onion, black fungus and the sauce mixture to the wok. Stir-fry for 1–2 minutes. Taste, then adjust the seasoning if necessary. Stir in the spring onions.
- Spoon onto a serving plate and sprinkle with ground pepper, chilli slices and coriander leaves.