ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • World Cuisines»
  • Southeast Asian Cuisine

Sauteed julienned ginger recipe (Thai)

Updated on September 6, 2007

fresh and dried clouds ear mushrooms

This easy and very tasty stir fried Thai dish boasts the healthful properties of stomach soothing ginger in a quick and easy stir fry that can have a great dinner on the table in literally minutes (or at least not longer than it takes for the rice to steam!).

One of the secrets to success when replicating this dish is to ensure that the fresh ginger you use is relatively young, as ginger gets more potent with age. This is actually a more "meaty" than usual Thai dish, but as always when cooking Thai food, the meat should never overpower the balance in the dish, and more is definitely not always better.

The addition of clouds ear mushrooms (called rat ear mushrooms in Thailand!) adds a great textural and tasty component, and these funny looking little flat and brown mushrooms are sometimes available in better Asian grocery stores, but if you can’t find them, don’t substitute another variety of mushroom, just omit them and add a bit more onion.

Stir fried chicken with ginger (for 2…easily multiplied)

½ lb chicken breast, sliced into ¾ inch pieces

50 grams of peeled and julienned ginger (about ¼ cup)

One medium onion, sliced

4 cloves of garlic, crushed but not chopped

½ sweet red pepper, sliced

½ cup of cloud ear mushrooms, cut into bite sized chunks

3 green onions cut into 2 inch sections

2 tsp soy sauce

2 Tbls oyster sauce

1 Tbls fish sauce

½ tsp sugar

Pinch of salt

Water/oil

Heat a wok over medium high heat, and add a couple of Tbls of vegetable oil. When hot, add the garlic and stir fry for about 20 seconds, and then add the chicken for about 2 minutes, or until just about cooked.

Add the onions, mushrooms and peppers and stir fry for another 2 minutes, and then add all the remaining ingredients except for the ginger or green onions.

Add ¼ cup of water, and allow to come to a boil and to thicken slightly, and add the green onion and ginger for another minute of frying. Taste and add more fish sauce or salt if needed, and more sugar to balance if needed.

Serve over good fresh jasmine rice, or as a part of a more comprehensive Thai meal.

To be totally authentic…add a ½ tsp of MSG too! Thai cooks would never dream of forgetting this most important of ingredients.

Easy, ginger spicy, healthy and quick, the secret to this meal is a full preparation of ingredients for the relatively quick final stir frying.

Comments

    0 of 8192 characters used
    Post Comment

    • John D Lee profile image
      Author

      John D Lee 10 years ago

      Thanks Marye...and although I can't take credit for the recipe (a collaborative cooking between my wife and my cooks) I can take credit for the testing, and I've eaten a lot of ginger in the last few days!!!

    • Marye Audet profile image

      Marye Audet 10 years ago from Lancaster, Texas

      this looks delicious..as always