RECIPE OF THE MONTH

PAD KHING

This is a delightful Wok Fried dish which combines Ginger and Black Asian Mushrooms with your favorite meat, tofu, shrimp or scallops with a tasty medium sauce. Served with fresh steamed Thai Jasmine Rice it is a great one dish meal. We make a Vegan version in our restaurant, but it is very elaborate in the number of required ingredients for the sauce and won't be offered here.

4 Tablespoons Quality Oil

1 Pound Chicken Breast, Pork Tenderloin, Beef Steak, Tofu, Shrimp or 3/4 Pound Bay Scallops

(Cut meat in small pieces, shrimp deveined and peeled with tails left on.)

4 Cloves Minced Fresh Garlic

2 Tablespoons Premium Oyster Sauce.

4 Tablespoons Fish Sauce

1 Tablespoon Shrimp Paste with Soya Bean Oil

White Pepper to taste

1/4 Cup Pickled Ginger Slices

1/4 Cup Sliced Green and Red Bell Peppers

1/4 Cup Dried Asian Black Mushrooms reconstituted by soaking overnight in cold water

1/4 Cup Canned Baby Corn

(Or Shuck your own if you don't have a life)

1/4 Cup Sliced Red Onions

Thin Sliced Fresh Thai Chili Peppers to Taste (Prik Kee Noo)

1 Tablespoon Golden Mountain Soy Sauce.


Heat a Large Wok or Skillet and add oil, meat, tofu or seafood, garlic, and ginger. Cook for about two minutes. Add the remaining ingredients and stir fry for another three minutes. Serve with Thai Jasmine Rice.

*Note Be Careful with The Thai Chillies, the juices are very volatile and can burn your skin *