Thais

Pla Ra Phad Khing (Stir-Fried Ginger with Fermented Fish Sauce) Recipe

Ingredients with Measurements:
- 1/2 cup of pla ra (fermented fish sauce)
- 1/2 cup of water
- 2 tablespoons of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 cup of sliced onion
- 1/2 cup of sliced bell pepper
- 1/2 cup of sliced carrot
- 1/2 cup of sliced celery
- 1/2 cup of sliced mushrooms
- 1/2 cup of sliced green onions
- 1 tablespoon of cornstarch
- Salt and pepper to taste

Special equipment needed:
- Wok or large skillet

Step-by-step instructions:
1. In a small bowl, mix together the pla ra and water. Set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the minced garlic and ginger and stir-fry for 30 seconds.
4. Add the sliced onion, bell pepper, carrot, celery, and mushrooms. Stir-fry for 2-3 minutes or until the vegetables are tender.
5. Add the green onions and stir-fry for another minute.
6. Pour in the pla ra and water mixture and stir to combine.
7. In a separate small bowl, mix together the cornstarch with 1 tablespoon of water until dissolved.
8. Pour the cornstarch mixture into the wok and stir until the sauce thickens.
9. Season with salt and pepper to taste.
10. Serve hot with steamed rice.


- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 14g
- Protein: 3g

Substitutions for ingredients:
- Pla ra can be substituted with fish sauce or soy sauce.
- Any vegetables can be used in place of the ones listed in the recipe.

Variations:
- Add sliced chicken, beef, or tofu for a protein boost.
- Add chili peppers for a spicier version.

Tips and tricks:
- Be sure to slice the vegetables thinly and evenly for even cooking.
- Stir-fry the vegetables in batches if your wok or skillet is not large enough.
- Use a non-stick wok or skillet to prevent sticking.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve in a large bowl or platter with steamed rice on the side.

Garnishes:
- Garnish with chopped cilantro or sliced green onions.

Pairings:
- Serve with a side of stir-fried vegetables or a simple salad.

Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Simple salad

Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the vegetables are not cooking evenly, adjust the heat or stir-fry in batches.

Food safety advice:
- Be sure to cook the vegetables thoroughly to prevent any foodborne illnesses.

Food history:
- Pla ra is a traditional Thai ingredient made from fermented fish.

Flavor profiles:
- Salty, savory, and slightly pungent from the fermented fish sauce.

Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.

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Region: Thai

Taste: Spicy, Savory, Umami, Tangy, Fishy