Pad Khing (Ginger Stir-Fry)
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
Chicken, pork, or tofu stir-fried with julienned fresh ginger, dried black wood ear mushrooms (hed hunu), spring onions, and oyster sauce — a Thai-Chinese preparation where the fresh ginger is a primary ingredient rather than a background flavouring. Pad khing is the preparation that demonstrates ginger's identity as a prominent stir-fry vegetable in Thai-Chinese cooking — a different use of the rhizome than its curry-paste role, where it appears in the background of northern Thai preparations.
III
The Thread
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IV
Flavour Context
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