Easy Menu: Stir-fried pork in oyster sauce

Stir-fried pork with oyster sauce or Moo Nam Man Hoy is quite easy to cook, but not easy to make it tastes good. The best Moo Nam Man Hoy is the one with the most tender meat. As one of the patrons of Thai mom and pop restaurants, I, sadly, found that most restaurants overlook this point...sniff sniff. So, I will not be abused by the mom and pop restaurants (today) as I will now cook my own super-tender pork stir-fried in oyster sauce!!!!! I will also tell y'all how to tender beef and chicken in the footnote section.

Ingredients

300 Grams of Pork, thinly sliced (I use fillet)

1 Tablespoon of Corn starch

2 Teaspoons of Sugar

3 Tablespoons of Oyster Sauce

2 Teaspoons of Seasoning Soy Sauce (I use Golden Mountain but other brands will do too)

1/2 Cup of Pork Soup ( I use cube soup dissolve in hot water)

5 Spring Onions, Cut into matchstick

10 Straw Mushrooms, Cut in half

2 Tablespoons of Vegetable Oil

2 Teaspoons of Chopped Garlic

2 Large Red Chillies, Sliced

Note: Go freestyle with the vegetable. You can add onions, bell peppers, carrots, brocolli, etc.

Directions

For Tenderizing

Marinate the pork with 1 tablespoon of corn starch, 2 tablespoons of oyster sauce, 2 teaspoons of sugar and 2 teaspoons of seasoning soy sauce for 1/2 - 1 hour.

For Cooking

1. Heat the oil and add garlic. Stir-fry until garlic turns yellow.

2. The add the pork and stir-fry until the pork is cooked.

3. Add the mushrooms, 1 tablespoon of oyster sauce and the soup. Stir-fry until the sauce gets thicken and the mushrooms are cooked.

4. Add the spring onions and the red chillies.

5. Sprinkle a lil grounded pepper when served.

Footnotes:

Tenderizing the Chicken - marinate the chicken with pepper, thin soy sauce, sugar, water, and cornstarch and leave it for 1/2 hour.

Tenderizing the Beef - Same with pork, but make sure you remove all the fascia out. Leave it for 1 - 2 hours (or overnight).