Muu Phat Khing (หมูผัดขิง)

Stir-fried Pork with Ginger

A simple, Chinese-style stir-fry dish, made Thai by the addition of fish sauce.

Muu Phat Khing


100 g black ear fungus (also known as cloud ear fungus, black Chinese fungus, wood ear fungus &c.)
1 T fish sauce
1 1/2 T oyster sauce
4 T water (or stock)
1/2 t sugar
2 T vegetable oil
3 garlic cloves, finely chopped
500 g lean pork, thinly sliced
25 g ginger, julienned
1 small onion, cut in wedges
2 spring onions, sliced diagonally
white pepper
1 long red chilli, julienned
a few coriander leaves

  1. Mix the fish sauce, oyster sauce, water (or stock) and sugar in a small bowl
  2. Heat the oil in a wok and stir-fry the garlic over a medium heat until golden brown.
  3. Turn the heat up high and add the sliced pork, stir-frying for 2-3 minutes until the pork is cooked.
  4. Add the ginger, onion, black ear fungus and sauce to the wok and stir fry for a further 1-2 minutes.
  5. Add the spring onions.
  6. Serve garnished with a little white pepper, chilli and coriander leaves.
  1. The original recipe used 15 g of dried black fungus, soaked in hot water for a couple of minutes until soft.  I couldn’t find any in the supermarket, so used fresh instead.
  2. The original recipe fries the garlic and meat in two batches.  This is only really necessary if you don’t have a very powerful gas burner.
  3. Serves 4 as part of a Thai-style meal.
One Response to “Muu Phat Khing (หมูผัดขิง)”
Check out what others are saying...
  1. […] food onion is often added right at the end and is little more than warmed through. See for example Muu Phat Khing – Stir-fried Pork with Ginger – where the onion is only cooked for a couple of minutes […]

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