Summary

Ingredients

• 1 ½ tablespoon peanut oil or sunflower oil
• 250 g pork fillet (s)
• 3 tablespoon ginger root, 15-20 g net
• 2 large cloves garlic
• 6 m. Shiitake mushroom (s) or Tongku mushrooms, dried
• 100 g mushrooms, medium-sized
• 1 medium onion (s)
• 1 large chilli pepper (s), red
• 6 spring onion (s) (Thai), or 3 normal
• 1 teaspoon, leveled palm sugar, grated, or white sugar
• 1 ½ tablespoon fish sauce
• 2 tablespoon oyster sauce
• Pepper, black, coarsely ground, plentiful
• 0.5 ½ cup water (soaking water from the mushrooms)
• 1 splash lime juice

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Instructions

1. Put the dried shiitake mushrooms in a bowl, scald with boiling water and let steep for 20-30 minutes. Squeeze the mushrooms well and cut into fine strips, cutting around the stems. Throw away the stems, they are tough.
2. Clean the pork tenderloin and cut into strips 2 - 3 mm wide against the fibers. Peel the ginger thinly and cut lengthways into thin slices. Cut the slices into thin strips. Peel and finely dice the garlic. Clean and quarter the mushrooms. Peel the onion, cut in half and cut into fine wedges. Cut the chilli pepper diagonally into thin slices. The big chillies are not hot. If you still want it milder, halve the pod, core it and cut the halves into thin strips. Wash and clean the Thai spring onions and cut into 3 cm long pieces.
3. Heat the wok dry, then pour in the oil, immediately add the garlic and ginger and fry until lightly yellow. Attention! It only takes a few seconds. Garlic and ginger shouldn`t brown!
4. Add the meat strips and stir-fry for 1-2 minutes. The meat shouldn`t be done yet.
5. Add the chilli strips, mushrooms and shiitake mushrooms and fry for another 1-2 minutes.
6. Next, add the white parts of the spring onions and the onion wedges and stir for 1 minute. Only then mix in the green parts of the spring onions. Immediately pour in about half a cup of the soaking water for the mushrooms, bring to the boil and season with fish sauce, oyster sauce, pepper, lime juice and sugar. Cook for a few more seconds and season to taste.
7. Tip:
8. Depending on the brand of fish or oyster sauce, you may need to use a little more. The amount in the recipe is more like the lower limit.
9. Chicken breast can be used instead of pork. Then the dish is called Gai Pad King