A simple stir-fry, one made with a great deal of ginger and typical Thai seasonings. It makes a great weeknight meal; serve it with jasmine or sticky rice. Information on Thai fish sauce (nam pla) is on page 500.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
If you have fresh chiles, stem, seed, and chop them; if dried, soak in warm water for a few minutes until softened, then remove the stems and seeds and chop them. Heat a wok or large deep skillet over medium-high heat for 2 to 3 minutes. Add the oil, swirl it around, and add the shallots. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic, about two thirds of the ginger, and the chiles and cook, stirring, for 15 seconds.
Step 2
Add the chicken and raise the heat to high. Stir the chicken once, then let it sit for a minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pinkness, 3 to 5 minutes. Reduce the heat to medium.
Step 3
Add the mushrooms and scallions and cook, stirring occasionally, about 2 minutes. Stir in the soy sauce, nam pla, and sugar and cook until the sauce thickens slightly, about 2 minutes more. Add a couple of tablespoons of lime juice, a bit of salt if necessary, and a lot of black pepper. Taste and adjust the seasoning, then garnish with the reserved ginger and serve.
