Ginger Beef Stir Fry Pad Khing Nuah Recipes

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CRISPY GINGER BEEF



Crispy Ginger Beef image

This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!

Provided by Mandi Zainab Raimi

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 5

Number Of Ingredients 16

¾ cup cornstarch
½ cup water
2 eggs
1 pound flank steak, cut into thin strips
½ cup canola oil, or as needed
1 large carrot, cut into matchstick-size pieces
1 green bell pepper, cut into matchstick-size pieces
1 red bell pepper, cut into matchstick-size pieces
3 green onions, chopped
¼ cup minced fresh ginger root
5 garlic cloves, minced
½ cup white sugar
¼ cup rice vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon red pepper flakes, or to taste

Steps:

  • Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
  • Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
  • Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
  • Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 45.4 g, Cholesterol 102.9 mg, Fat 13.8 g, Fiber 2.2 g, Protein 15 g, SaturatedFat 4.1 g, Sodium 613.8 mg, Sugar 22.9 g

GINGER BEEF STIR-FRY



Ginger Beef Stir-Fry image

This savory stir-fry showcases tender slices of beef, while colorful carrots add crunch. For devoted meat-and-potatoes fans, replace the rice with mashed potatoes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon plus 2 teaspoons cornstarch, divided
2 tablespoons water
1/4 teaspoon salt
1-1/2 pounds beef top sirloin steak, cut into 1/4-inch-thick strips
1 cup beef broth
2 tablespoons soy sauce
4 teaspoons sugar
2 teaspoons grated orange zest
6 teaspoons canola oil, divided
2 medium carrots, diagonally cut into thin slices
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes, optional
Hot cooked rice

Steps:

  • Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange zest and remaining cornstarch until smooth., In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned, 2-3 minutes. Remove from pan. Repeat with additional 2 teaspoons oil and remaining beef., Stir-fry carrots in remaining oil 2 minutes. Add ginger, garlic and, if desired, pepper flakes; cook and stir until fragrant, about 30 seconds. Stir broth mixture and add to pan; bring to a boil. Cook and stir until slightly thickened. Stir in beef; heat through. Serve with rice.

Nutrition Facts : Calories 334 calories, Fat 14g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 928mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 38g protein.

GINGER BEEF STIR-FRY



Ginger Beef Stir-Fry image

This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.

Provided by thedailygourmet

Categories     Main Dish Recipes     Stir-Fry     Beef

Time 25m

Yield 4

Number Of Ingredients 12

½ cup vegetable broth
⅓ cup low-sodium soy sauce
2 tablespoons honey powder (such as Savory Spice®)
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 tablespoon cornstarch
3 cloves garlic, minced
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 pound skirt steak, thinly sliced on the diagonal
½ teaspoon salt
2 (14.5 ounce) packages frozen stir-fry vegetables

Steps:

  • Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
  • Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 11.6 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 0.5 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 1083.7 mg, Sugar 0.8 g

BEEF & GINGER STIR-FRY



Beef & ginger stir-fry image

Try this quick and easy stir-fry using lemongrass, ginger and chilli to pack a punch. Cook everything in just one pan and enjoy as a midweek meal

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 16

500g beef rump, trimmed and cut into thin strips
1 tsp Chinese five-spice powder
300g pack ready-cooked rice noodle
1 large red chilli
1 fat garlic clove , chopped
4cm piece ginger , peeled and cut into matchsticks
1 stick lemongrass , trimmed and sliced
2 tbsp sunflower oil
100g sugar snap peas , cut into thin strips
8 baby corn , sliced diagonally
6 spring onions , trimmed and sliced diagonally
½ lime
2 tbsp soy sauce
1 tbsp fish sauce
2 tbsp roasted peanut
roughly chopped coriander , to serve

Steps:

  • Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
  • Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
  • Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
  • Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.

Nutrition Facts : Calories 349 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 3.58 milligram of sodium

THAI GINGER CHICKEN (GAI PAD KING)



Thai Ginger Chicken (Gai Pad King) image

My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.

Provided by Shae's Mama

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 16

1 ½ cups uncooked jasmine rice
3 ½ cups water
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Asian fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
½ cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
½ teaspoon Thai red chile paste, or to taste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves

Steps:

  • Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

Nutrition Facts : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g

GINGER BEEF STIR FRY



Ginger Beef Stir Fry image

Juicy tender steak slices and colourful crisp vegetables tossed in delicious homemade stir fry sauce. Super quick, easy and way better than regular takeout!

Provided by Khin

Categories     Main Course

Number Of Ingredients 19

10.5 oz Beef steak (( ribeye, rump, sirloin or tenderloin ) ( about 300 gram ))
2 cloves Garlic (( chopped ) about 1 tablespoon)
5 slices Ginger (( cut in thin matchstick sizes ))
½ Bell pepper
½ Onion (( large sweet/white onion ))
3 Spring onion (( cut into 2" pieces ))
1 Fresh chilli (( cut thin slices ))
3 tbsp vegetable oil
1 tsp Corn starch
1 tsp Sesame oil
1 tsp Sugar
¼ tsp Baking soda
1 tsp Light soy sauce
2 tbsp Oyster sauce
1 tbsp Light soy sauce
1 tbsp Vinegar (( Rice vinegar or regular white vinegar ))
1 tsp Sugar
1 tsp Corn starch
¼ tsp White pepper

Steps:

  • Prepare all the vegetables buy cut them into thin slices and cut the beef steak into thin slices. Cut the beef against the grain to achieve the tender result. Marinade the beef slices with corn starch, sesame oil, sugar, baking soda and light soy sauce. Mix it well with hand and set aside for at least 10 to 15 minutes.
  • In a small mixing bowl add the oyster sauce, light soy, sesame oil, sugar, corn starch, white pepper and rice vinegar. Mix well until sugar and con starch dissolve in the sauce and set aside.
  • Heat the large wok/pan over medium-high heat, drizzle 2 tablespoons of vegetable oil and sear the beef for 2-3 minutes and stir through and cook for another 1-2 minutes.
  • Push the beef one side of the pan, drizzle 1 tablespoon of oil and add the onion, ginger, garlic and stir fry for few seconds.
  • Follow with the pepper slices and continue cook for another 1-2 minutes. Pour the sauce mixture in.
  • Add the spring onions and toss well to combine all ingredients and sauce evenly.
  • Remove from heat and transfer to serving plate. Garnish with fresh ginger shredded or chopped spring onions.
  • Serve over hot steamed rice, fried rice or noodles.

Nutrition Facts : Calories 302 kcal, Carbohydrate 22 g, Protein 4 g, Fat 24 g, SaturatedFat 17 g, Sodium 1313 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

GINGER BEEF STIR-FRY (PAD KHING NUAH)



Ginger Beef Stir-Fry (Pad Khing Nuah) image

I found this recipe in a beginners Thai cookbook by the Australian Women's Weekly and tweaked it slightly. It is simple to make and has a lovely ginger kick. I suggest serving with basmati rice, however rice noodles also work well. A tip from the book is to put the beef in the freezer for an hour before preparing so that it is easier to slice thinly.

Provided by sabrina

Categories     Steak

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 11

30 g fresh ginger
2 tablespoons olive oil or 2 tablespoons peanut oil
600 g beef rump, sliced thinly
2 -3 garlic cloves, crushed
120 g snake beans, cut into 5cm lengths (although french beans work well also)
8 green onions, sliced thinly
2 teaspoons grated palm sugar
2 teaspoons oyster sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1/2 cup loosely packed fresh Thai basil

Steps:

  • Slice peeled ginger thinly, stack slices then slice again into thin slivers.
  • Heat half of the oil in the wok and stir fry the beef in batches, until browned all over.
  • Heat remaining oil in wok; stir-fry ginger and garlic until fragrant.
  • Add beans; stir-fry until just tender.
  • Return beef to wok with onion, sugar and sauces; stir-fry until sugar dissolves and beef is cooked as desired.
  • Remove from heat and toss basil leaves through stir-fry.

Nutrition Facts : Calories 474.5, Fat 28, SaturatedFat 8.7, Cholesterol 122, Sodium 1513.6, Carbohydrate 8.7, Fiber 1.7, Sugar 1.5, Protein 45.4

GINGER BEEF STIR-FRY



Ginger Beef Stir-Fry image

Based on Miraklegirl's "Crispy Ginger Beef" (recipe #107072). I modified her recipe based on the ingredients I had on hand. The sauce turned out really yummy, so I'm posting my version here for safe-keeping. (My husband and I aren't huge stir-fry fans, so now that I've found a recipe we both enjoy I'd better not lose it...) Of course, the meat and veggies can be substituted for whatever you have handy (or make it meatless if you want).

Provided by Recipe Book Worm

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 15

250 g stir-fry beef
1/2 cup cornstarch
1/2 cup water
3 large mushrooms, sliced
1 red pepper, sliced
3 stalks celery, sliced
1 cup baby carrots, cut into matchstick pieces
1/4 cup fresh ginger, minced
2 teaspoons garlic, minced
1 tablespoon canola oil
2 1/2 tablespoons soy sauce
4 tablespoons red wine vinegar
1/2 cup brown sugar
1 dash cayenne pepper
1 tablespoon toasted sesame seeds

Steps:

  • Note, because this cooks pretty fast, have all your measuring, chopping, etc done beforehand. Also, if you are planning on serving it on rice or noodles, they should be ready or almost-ready when you begin stir-frying.
  • Combine cornstarch and water in a medium bowl. Add beef strips & toss to coat.
  • Heat oil in wok or large skillet (on high heat). Toss in beef and stir-fry until cooked (3-5 minutes or so). Remove and set aside.
  • Put veggies, garlic & ginger in the pan & stir-fry for about 5 minutes or so.
  • Combine soy sauce, vinegar, brown sugar & cayenne pepper; add to pan.
  • Bring to a boil, then add the cooked beef.
  • Continue to stir-fry until heated through. Top with sesame seeds.

Nutrition Facts : Calories 807.5, Fat 32.8, SaturatedFat 9.9, Cholesterol 83.7, Sodium 1457.3, Carbohydrate 100.7, Fiber 5.4, Sugar 60.8, Protein 29.6

GINGERED BEEF STIR-FRY FOR 2



Gingered Beef Stir-Fry for 2 image

A friend who owns a bed and breakfast in Maryland shared this recipe with me. It's a delicious and different way to cook asparagus. -Sonja Blow, Nixa, Missouri

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 12

3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon sherry
1/4 teaspoon minced fresh gingerroot or dash ground ginger
4 ounces beef flank steak, cut into thin strips
1/2 teaspoon cornstarch
1/4 cup beef broth
3/4 teaspoon hoisin sauce
1/8 teaspoon sugar
1 tablespoon canola oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 garlic clove, minced
1-1/2 cups hot cooked rice

Steps:

  • In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes., In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside., In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.

Nutrition Facts : Calories 359 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 1099mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

GINGER THAI BEEF STIR-FRY



Ginger Thai Beef Stir-Fry image

Thai cuisine teems with rich flavors and fragrances like ginger, lemon grass, garlic and beef. Its often simple and quick. Plus, authentic Thai ingredients are usually available in grocery stores. Lemon grass, a long, thin herb with gray-green leaves, is key to Thai cuisine. It enhances recipes with a light flavor and adds its lemony fragrance.

Provided by Barb G.

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons sesame oil
2 lbs beef sirloin, cut into thin strips
2 tablespoons fresh ginger, chopped
1 tablespoon garlic, chopped
1 teaspoon lemongrass, chopped
1/4 cup bamboo shoot, cut into thin strips
2 cups fresh green beans, cut in half LENGTHWISE and blanched
1 tablespoon red pepper flakes
3 tablespoons fish sauce
1/2 lime, juice of
2 cups long grain rice, cooked

Steps:

  • Heat oil in wok or medium frying pan.
  • When oil is hot, add beef, ginger, garlic, lemon grass, bamboo shoots, beans, red pepper flakes and fish sauce.
  • Cook 4 to 5 minutes on high heat, stirring.
  • Remove from heat and add the lime juice.
  • Serve over rice. Enjoy.

Nutrition Facts : Calories 632.1, Fat 29.7, SaturatedFat 10.6, Cholesterol 101.3, Sodium 781.3, Carbohydrate 54.2, Fiber 2.5, Sugar 1.3, Protein 34.7

GINGER BEEF STIR-FRY



Ginger Beef Stir-Fry image

Make and share this Ginger Beef Stir-Fry recipe from Food.com.

Provided by OneEye

Categories     Greens

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 tablespoon canola oil
1/2 cup chopped red onion
6 ounces lean beef, thinly sliced
1 tablespoon beef bouillon granules
1 cup bok choy, cut up
1 cup yellow squash, sliced
1 cup red bell pepper, sliced
1 teaspoon ground ginger
1/2 teaspoon black pepper
1 tablespoon cornstarch

Steps:

  • Heat canola oil over medium heat. Add onion, beef, and boullon; stir fry until beef is cooked through.
  • Add bok choy, squash, red pepper, ginger, and pepper. Cover and steam until veggies are crisp-tender.
  • Mix cornstarch with 2 Tbsp water. Increase heat and stir in corn starch mixture until stir fry thickens.

Nutrition Facts : Calories 296, Fat 17.6, SaturatedFat 5.1, Cholesterol 59.8, Sodium 611.4, Carbohydrate 16.3, Fiber 3.5, Sugar 7.3, Protein 19.4

GINGER BEEF STIR FRY



Ginger Beef Stir Fry image

Serve this over brown rice. For easier slicing of the beef, partially freeze the meat for 30 minutes

Provided by Abby Girl

Categories     Steak

Time 33m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb steak, cut into 1-inch thick strips
1/4 cup soy sauce
2 tablespoons brown sugar
2 celery, cut on the bias
2 medium carrots, cut on the bias
2 green onions, sliced
4 tablespoons vegetable oil, divided
4 slices gingerroot
1/2 cup mushroom, sliced
4 cups spinach leaves, shredded
1/2 lb bean sprouts

Steps:

  • Combine the soy sauce and brown sugar. Pour over the meat and toss to coat strips well.
  • Heat 3 T vegetable oil in a wok or large skillet. Drain meat, saving any excess soy mixture.
  • Stir fry meat in hot oil for 2 minutes, just until meat losses its red color. Remove and set aside.
  • Add remaining oil to pan and add ginger, celery and green onion. Stir fry for one minute.
  • Immediately return meat to pan along with soy mixture, mushrooms, spinach, carrots and bean sprouts.
  • Stir fry until heated through. You may want to thicken the sauce up with cornstarch and water. Remove ginger if desired.

Nutrition Facts : Calories 344.2, Fat 24.8, SaturatedFat 6.1, Cholesterol 38.6, Sodium 1104.3, Carbohydrate 16.9, Fiber 3.3, Sugar 11.5, Protein 15.7

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2022-03-18 ADD THE PEPPERS: Add the remaining oil to the pan along with the red pepper, whites of the spring onions, ginger and chilli. Cook, stirring often for 2 minutes. ADD THE VEGETABLES: Add the beans and mushrooms and cook a further 2 minutes then give the sauce a stir and pour it into the pan. If the pan has a lid, cover and cook for 4-5 minutes ...
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GAI PAD KING (THAI CHICKEN AND GINGER STIR-FRY) RECIPE
2020-12-09 For the Stir-Fry: Add 1 1/2 teaspoons of sliced ginger (1/5 of total amount; 5g), cilantro roots (or stems), and white peppercorns to a granite mortar and pestle and pound into a fine paste, 3 to 5 minutes. Add garlic, and continue to pound until rough paste forms, about 1 minute. In a wok or large skillet, heat oil over high heat until shimmering.
From seriouseats.com


GINGER BEEF STIR-FRY (PAD KHING NUAH) | KAUALOKU | COPY ME THAT
Ginger Beef Stir-Fry (Pad Khing Nuah) food.com Kaualoku . loading... X. Ingredients. 30 g fresh ginger; 2 tablespoons olive oil or 2 tablespoons peanut oil; 600 g beef rump, sliced thinly; 2 -3 garlic cloves , crushed ; 120 g snake beans, cut into 5cm lengths (although french beans work well also) 8 green onions , sliced thinly; 2 teaspoons grated palm sugar; 2 teaspoons oyster …
From copymethat.com


GINGER BEEF STIR-FRY (PAD KHING NUAH) RECIPE - FOOD.COM
Sep 16, 2014 - I found this recipe in a beginners Thai cookbook by the Australian Women's Weekly and tweaked it slightly. It is simple to make and has a lovely ginger kick. I suggest serving with basmati rice, however rice noodles also work well. A tip from the book is to put the beef in the freezer for an hour before preparing so th…
From pinterest.com


RECIPE GINGER CHICKEN, 'GAI PAD KHING' - IMPORTFOOD.COM
gai = chickenpad = stir-friedkhing = ginger Chicken fried in ginger is a favorite around the world, and we love this dish with mushrooms, and without fish sauce. In China, rice whiskey is often added during the stir-fry process--feel free to add a few tablespoons of Kentucky bourbon if you have some on hand. This is a simple, quick meal that can be made with pork or beef, or even …
From importfood.com


GINGER BEEF STIR-FRY - CANADIAN LIVING
2011-06-24 In wok or heavy skillet, heat half of the oil over high heat; stir-fry beef, in batches, for 2 minutes or until browned but still pink inside. Transfer to plate. Add remaining oil to pan. Reduce heat to medium-high; stir-fry ginger and garlic for 1 minute. Add carrots and 1/4 cup (50 mL) water; cover and steam for 4 minutes or until tender-crisp.
From canadianliving.com


GAI PAD KHING (GINGER CHICKEN) - BIGOVEN.COM
Method: 1. Mix the fish sauce, soy and oyster sauce ready for use, 2. Bring the oil to the smoking point in an adequately large wok, and add the chicken and garlic, and stir fry until the chicken begins to change color (this is quite quick, so dont overcook). 3.
From bigoven.com


GINGER BEEF STIR-FRY (PAD KHING NUAH) RECIPE - FOOD.COM
Apr 16, 2018 - I found this recipe in a beginners Thai cookbook by the Australian Women's Weekly and tweaked it slightly. It is simple to make and has a lovely ginge. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.com


PAD KHING (GINGER STIR FRY) – SIMPLITHAI | GREEN CURRY RECIPES, …
Apr 30, 2021 - This Pin was discovered by Marge Carson. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


RECIPES > BEEF > HOW TO MAKE STIR FRIED GINGER BEEF (NUA PAD KING)
Heat oil in wok or large skillet over medium-high heat. Add garlic; stir-fry until browned, 20 to 30 seconds. Add beef and stir-fry until browned. Add ginger, fish sauce, and soy sauce; stir-fry for 1 minute. Mix in oyster sauce and sugar. Add bell pepper and onion. Cover, remove from heat and let stand for 2 minutes. Serve hot over freshly ...
From mobirecipe.com


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