Fried ginger with minced meat

Ingredients for 6 servings:

• 600 g minced meat
• 200g tofu
• 300 g ginger
• 2 carrots
• 3 Mu-Err mushrooms
• 150 g mushrooms
• 4 sprigs of coriander or parsley
• 3 spring onions
• 1 large onion(s)
• 1 Pepper
• 1 cup water, warm
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp soybeans with sauce or 2 tbsp hoisin sauce
• 2 tbsp cane sugar
• 1 tbsp fish sauce
• 1 tbsp soy sauce, light
• 2 tbsp soy sauce, dark
• 2 tsp vegetable broth or meat broth, instant
• ½ tsp cornstarch
• 3 garlic cloves
• 2 tbsp soybean oil
• 2 tbsp sunflower oil
• 2 tbsp peanut oil

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

spicy Thai dish called Padking

Soak the moo-err mushrooms for 15 minutes, then cut into small pieces. Meanwhile, cut the tofu into thin slices, peel the ginger and slice it thinly, then cut it into even finer strips. Cut the carrots into sticks or coarsely grate it. Cut the mushrooms into small pieces. Cut the coriander or parsley into 1-2 cm long pieces. Cut the spring onions, including the green parts, into 1-2 cm long pieces. Cut the onion into strips, as well as the peppers into strips. Either use ready-made wok oil or make your own: Finely chop 3 cloves of garlic, then heat 2 tablespoons of soybean oil, sunflower oil, and peanut oil in a pan and add the garlic. Mix briefly and let cool. Mix the spice mix ingredients in a small bowl. Heat the oil in a wok and cook the garlic until lightly golden and crispy. Add the minced meat and fry over high heat until it is no longer raw. Continue to cook over high heat, adding all the vegetables, then cover and cook for 2 minutes. Add the spice mix, mix well, and cook for another 3 minutes. Season to taste and serve hot. Serve with rice. This recipe comes from a Thai cooking class taught by a native Thai woman. It’s nice and spicy thanks to the generous amount of ginger, but the flavor is very balanced and delicious.